Huff ‘n Puff Potato Biscuits – Fluffy, Comforting, and Easy to Make

Warm, buttery, and impossibly soft, Huff ‘n Puff Potato Biscuits are comfort food with a cozy twist. These biscuits use mashed potatoes to create an extra tender, cloud-like crumb you can’t get from flour alone. They puff up beautifully, bake to a gentle golden color, and pull apart like little pillows.

Whether you’re pairing them with soup, serving them at brunch, or using them as a base for a breakfast sandwich, they’re the kind of bake that makes the whole kitchen smell welcoming.

Why This Recipe Works

• Mashed potatoes add moisture and softness. Potatoes trap steam and keep the interior tender, so the biscuits rise and stay fluffy instead of drying out.
• Cold butter creates flaky layers. Small pieces of butter melt in the oven, releasing steam and helping the biscuits puff.
• Just enough dairy for richness. Buttermilk adds tang and helps the biscuits bake tall and light.
• Minimal handling keeps them delicate. Overmixing forms too much gluten, so a gentle touch gives you that melt-in-your-mouth texture.

Ingredients

• 1 cup mashed potatoes, plain and cooled (no butter, milk, or seasoning)
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar (optional, for subtle sweetness)
• 6 tablespoons unsalted butter, cold and diced
• 3/4 cup cold buttermilk (plus 1–2 tablespoons more if needed)
• 2 tablespoons melted butter, for brushing (optional)

Instructions

1. Prepare the potatoes. If you don’t have leftover mashed potatoes, peel, cube, and boil 1–2 russet potatoes until tender. Mash until smooth without adding any liquid. Let cool completely.
2. Preheat the oven. Heat to 425°F (220°C).

   Line a baking sheet with parchment paper.

3. Combine dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar until evenly mixed.
4. Cut in the butter. Add the cold diced butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into pea-sized bits. Keep it slightly chunky for better puff.
5. Add the mashed potatoes. Break the cooled potatoes into small pieces and toss into the flour-butter mixture, coating them lightly so they distribute evenly.
6. Bring the dough together. Pour in the buttermilk and stir with a fork until a shaggy dough forms.

   If it looks dry, add 1 tablespoon more buttermilk at a time. The dough should be soft, not sticky.
7. Turn out and fold. Lightly flour your surface and tip the dough onto it. Pat into a rectangle about 3/4 inch thick.

   Fold it in thirds like a letter. Turn and repeat once more to build layers.

8. Cut the biscuits. Pat the dough to about 1 inch thick. Use a 2 to 2 1/2-inch round cutter.

   Press straight down—don’t twist—to help them rise tall. Gather scraps gently and cut again.

9. Chill briefly (optional but helpful). Place the cut biscuits on the baking sheet and chill in the freezer for 10 minutes. Cold dough equals better lift.
10. Bake. Arrange biscuits close together so they help each other rise.

    Bake 13–16 minutes, until the tops are lightly golden and the sides look set.
11. Finish and serve. Brush with melted butter if you like. Let cool 5 minutes, then serve warm with jam, honey, or gravy.

Keeping It Fresh

• Room temperature: Store cooled biscuits in an airtight container for up to 2 days. Rewarm in a 325°F oven for 5–7 minutes.
• Refrigerator: Keeps them moist but can firm up the crumb.

  If you refrigerate, toast or reheat before serving.

• Freezer: Wrap individually and freeze up to 2 months. Reheat at 350°F for 10–12 minutes straight from frozen.
• Make-ahead tip: Freeze unbaked cut biscuits on a tray, then bag. Bake from frozen, adding 2–3 minutes to the time.

Benefits of This Recipe

• Great use for leftovers: A smart way to transform extra mashed potatoes into something special.
• Fluffier than standard biscuits: Potato starch locks in moisture and creates a tender, airy texture.
• Easy, reliable method: Straightforward steps with forgiving dough, even for beginners.
• Versatile pairing: Works with savory dinners, breakfasts, or as a snack with butter and jam.
• Budget-friendly comfort: Simple pantry ingredients yield bakery-level results.

Common Mistakes to Avoid

• Using warm butter or warm potatoes: Heat prevents layers from forming and leads to dense biscuits.

  Keep everything cold.

• Overmixing the dough: Stir just until combined. Overworking toughens the biscuits.
• Twisting the cutter: Twisting seals the edges and stops the biscuits from rising. Push straight down.
• Adding wet, seasoned mashed potatoes: Extra liquid and fats throw off the texture and flavor.

  Use plain, cooled mash.

• Baking them spaced too far apart: Biscuits rise taller when they “shoulder” each other on the pan.

Variations You Can Try

• Cheddar and chives: Fold in 3/4 cup shredded sharp cheddar and 2 tablespoons chopped chives.
• Garlic herb: Add 1 teaspoon garlic powder and 1 tablespoon mixed herbs (thyme, parsley, dill).
• Sweet breakfast biscuits: Use the sugar, add a pinch of cinnamon, and finish with a honey-butter glaze.
• Gluten-free option: Swap in a 1:1 gluten-free baking flour and mix gently. You may need a splash more buttermilk.
• Bacon and black pepper: Stir in 1/2 cup crisp bacon bits and 1 teaspoon coarse black pepper.
• Whole-grain twist: Replace 1/2 cup of the all-purpose flour with whole wheat flour; add 1–2 teaspoons extra buttermilk if needed.

FAQ

Can I use instant mashed potatoes?

Yes, as long as you prepare them thick and plain with water only. Avoid added butter or milk, which can make the dough too rich or sticky.

What if I don’t have buttermilk?

Make a quick substitute: add 2 teaspoons lemon juice or white vinegar to 3/4 cup cold milk, stir, and let sit 5 minutes.

It won’t be quite as tangy but works well.

How do I get taller biscuits?

Keep ingredients cold, fold the dough to build layers, cut straight down, and snug the biscuits together on the tray. A hot oven also helps them spring up fast.

Why are my biscuits tough?

Overmixing or using warm butter usually causes toughness. Mix just until the dough comes together and handle it lightly on a floured surface.

Can I make them dairy-free?

Use a plant-based butter that stays firm when cold and swap in a thick, unsweetened non-dairy milk soured with lemon juice.

Texture may vary slightly but still turns out soft.

What’s the best potato to use?

Russet potatoes mash smoothly and create a light crumb. Yukon Golds work too and add buttery flavor, though the texture may be a touch denser.

How do I reheat without drying them out?

Wrap in foil and warm at 325°F for 10 minutes, or place uncovered in a 300–325°F oven with a small pan of water on the rack below to add gentle steam.

Final Thoughts

Huff ‘n Puff Potato Biscuits are the kind of recipe you’ll make once and quickly add to your regular rotation. They’re simple, reliable, and feel special without any fuss.

With just a few pantry staples and leftover mashed potatoes, you get tender, lofty biscuits that fit any meal. Keep your ingredients cold, handle the dough gently, and let the oven do the rest. Warm from the pan, split open, and buttered—these biscuits are pure comfort.