Cold, leftover mashed potatoes may not sound very appealing, but one way to put them to excellent use is to work them into biscuit dough with grated cheese and sautéed onions. The combination bakes up into a savory round loaf that can be cut into wedges and served alongside eggs for breakfast, or with soup for lunch.
1. Heat 1 tablespoon of the olive oil in a small skillet. Add the onions and cook them slowly, stirring often, until translucent. Spread them out on a large plate and cool them in the refrigerator (or on your porch, if it’s cold outside!).
2. Set oven rack to middle position and heat oven to 375 degrees. Butter a pie pan.
3. Sift flour, baking powder and salt into a bowl. Use your fingertips to rub the mashed potatoes thoroughly into the mixture. Toss in the cheese and chilled onions.
4. Measure the remaining 3 tablespoons olive oil into a measuring cup. Beat in the egg. Now add enough milk to make 3/4 cup and mix well.
5. Briefly stir wet mixture into dry mixture (do not overwork the dough). Turn dough onto a floured surface and knead gently 6-8 times. Pat dough into the bottom of the pie pan. Score the dough times with sharp knife in pinwheel fashion, to mark off 8 servings.
6. Bake until toothpick inserted in center comes out clean, 35- 40 minutes. Let cool to warm temperature before serving.
Copyright by Terese Allen