Potato Biscuit Recipe

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Potato Biscuits


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.

Nutritional Information:
Per Serving:
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.

Cathy Warner

Blogger at Bread Experience
I’m Cathy, the face behind the site.I work in the corporate world as a project manager and as you can imagine, my job can be very stressful at times. Baking bread is a wonderful stress reliever. I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.

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