Potato Buttermilk Biscuits

Campbell's Potato Buttermilk Biscuits Recipe

Served warm from the oven, these moist and flaky biscuits are perfect for breakfast, brunch or to soak up gravy at dinner.

At a glance


20 min.


35 min.



Bake: 10 min.

Cool: 5 min.

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What You'll Need

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 cup slightly cooled prepared instant mashed potatoes
1/2 cup buttermilk

How to Make It

  • 1

    Heat the oven to 350°F.

  • 2

    Stir the flour, baking powder, baking soda and salt in a large bowl. Using a pastry blender or two knives used scissors-fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in the mashed potatoes and buttermilk until well mixed.

  • 3

    Shape the potato mixture into a ball. Knead the potato mixture on a lightly floured surface for 30 seconds. Press the potato mixture into a 3/4-inch thick circle.

  • 4

    Using a 2 1/2-inch round cookie or biscuit cutter, cut out 12 circles. Place the circles 1 inch apart on 2 greased baking sheets.

  • 5

    Bake for 10 minutes or until the biscuits are golden brown. Cool the biscuits slightly on wire racks and serve warm.

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