These fluffy potato biscuits are a delightful twist on traditional rolls, offering a soft texture and rich flavor.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking and proper rise.
In a mixing bowl, sift together the flour and baking powder.
Sifting helps to aerate the flour, resulting in lighter biscuits.
Add the butter to the bowl and rub it into the flour mixture until it resembles fine breadcrumbs.
Use cold butter for a flakier texture.
Stir in the sugar, salt, and mashed potato until evenly combined.
Ensure the mashed potato is smooth to avoid lumps in the dough.
Gradually add the milk, mixing until a soft dough forms.
Add the milk slowly to control the dough's consistency.
Turn the dough out onto a floured surface and knead lightly until smooth.
Over-kneading can make the biscuits tough, so handle gently.
Roll out the dough to about 1/2-inch thickness and cut into your desired shapes.
Use a sharp cutter for clean edges and better rise.
Place the shaped dough pieces onto a buttered baking sheet.
Spacing the pieces evenly ensures uniform baking.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Keep an eye on the biscuits to prevent over-browning.
Transfer the baked biscuits to a wire rack to cool slightly before serving.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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