This Potato Biscuit Recipe is just like Grandma’s Potato Biscuits. Try some and see what you think.
Potato Biscuit Recipe
- 4-1 / 2 cups all-purpose flour
- 1 tablespoon sugar
- 1- 1 / 2 teaspoons salt
- 3 tablespoons shortening
- 1 / 4 cup warm water (100o to 110oF)
- 1 envelope Active Dry Yeast
- 3 / 4 cup warm milk (100o to 110oF)
- 1 cup potato, boiled and mashed
- 2 large eggs
Makes: 24 biscuits
In a large bowl, combine 1 cup flour, sugar, and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside.
Place warm water in bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture, milk and mashed potato to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Remove dough from refrigerator; roll on lightly floured surface to 1 / 2-inch thickness. Cut with 2-1 / 2-inch biscuit cutter; place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400°F for 15 minutes or until golden. Remove from sheet; serve warm.
Serving size: 1 biscuit
Serving weight: 1.8 ounces (50 grams) Calories 120; Total fat 2.5 g; Saturated fat 0.5 g;
Cholesterol 20 mg; Sodium 180 mg; Carbohydrates 21 g; Dietary fiber less than 1 g; Sugars 1 g;
Protein 4 g
Used with permission: © 2009 ACH Foods. All Rights Reserved.