Irish Potato Biscuits

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6 to 8 potatoes
1 cup milk or cream
1 tablespoon melted butter
salt, to taste
1/2 cup self-rising flour (approximately)


Preheat oven to 400 degrees F. Boil and mash the potatoes, making sure they are free of lumps. Add the milk, butter, and salt. Add just enough flour to make a soft dough, then lay it on a floured board and roll out quickly and lightly to a half-inch sheet. Cut into rounds; bake about 10 minutes, or until just crisp on the outside. Butter and eat before they fall.


Makes 12 to 18 biscuits.

Reader Comments

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Potato Biscuits

Can these biscuits be "dropped" or do they have to be rolled and cut with a biscuit cutter

how to make Irish potato biscuits

The Editors's picture

Hi, Arlene. We definitely recommend rolling and cutting these biscuits.

How much potato

How many cups of mashed potatoes should 6-8 yeild, mine are mostly small.

Type of flour

I’m also interested to know what type of flour to use in this recipe. No one responded to Dianne’s question - thanks!

when to use self-rising flour

The Editors's picture

Hi, MP. Yes, you should use self-rising flour. We have fixed the recipe to reflect this.


What type of flour? I'm assuming self rising and not all purpose since you didn't list a leavening agent and does the type of potato used make a difference?

Can you freeze these and can

Can you freeze these and can I use instant mashed potatoes?

Yes, you can freeze these

The Editors's picture

Yes, you can freeze these biscuits. We would not recommend using instant mashed potatoes. Enjoy!

More details on Potato biscuit

To ensure we come up with crispy biscuits .

If you’d like the biscuit

The Editors's picture

If you’d like the biscuit more crispy, just leave it in the oven longer–until it’s more of a golden-brown.