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Cheesy Mashed Potato Coconut Oil Biscuits

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 dozen biscuits
Calories 227kcal


  • 2 small russet potatoes peeled and diced into 1-in cubes
  • 2-1/4 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 2 tablespoons coconut sugar or brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup cold coconut oil cubed
  • 3/4 cup buttermilk
  • 2 tablespoons melted butter


  • Place potatoes in a small saucepan and cover with water. Bring potatoes to a boil over high heat, then reduce heat to medium and let potatoes simmer until very tender, about 10-15 minutes. Drain potatoes and cover pot to let potatoes dry 5 minutes. Mash potatoes very well and set aside to cool.
  • Preheat oven to 425F. Line a baking sheet with parchment paper and set aside. In a large bowl combine, flour, baking powder, sugar, salt, and pepper. Work cheese and coconut oil into flour mixture with a fork or your fingers until crumbly. Mix in mashed potatoes and slowly add milk, gently stirring until a shaggy dough forms.
  • Turn dough onto a floured surface and knead several times until dough comes together. Pat dough out to 1-in thickness and use a 3-in biscuit cutter to cut biscuits. Place biscuits upside-down on prepared baking sheet, spacing them 2-in apart. Brush biscuit tops with butter.
  • Bake biscuits at 425F 15-20 minutes or until golden-brown. Remove from oven and serve warm. Enjoy!


Serving: 1g | Calories: 227kcal | Carbohydrates: 23.7g | Protein: 6.3g | Fat: 12.9g | Saturated Fat: 10g | Polyunsaturated Fat: 2.9g | Cholesterol: 11mg | Sodium: 262mg | Fiber: 3g | Sugar: 3.8g