Mashed potatoes make grandma’s yeast-risenbiscuits flavorful and fluffy.
Recipe: Grandma’s PotatoBiscuits
4 to 4 1/2 cups all-purpose flour – divideduse
In a large mixing bowl, combine 2 cupsflour, yeast, sugar and salt; mix well.
Heat milk and shortening until very warm(120°F to 130°F / 50°C to 55°C); shortening doesnot need to melt. Add flour to mixture. Add potatoes and eggs.Blend at low speed until moistened, then beat 3 minutes at mediumspeed. Gradually stir in enough remaining flour to make a softand slightly sticky dough. Knead 8 minutes by hand or with doughhook.
Place dough in a lightly greased bowl,turning once to coat. Cover and refrigerate at least 2 hours.
Turn dough out onto a lightly flouredsurface and roll or pat to 1/2-inch thickness. Cut dough witha 2 1/2-inch biscuit cutter and place on baking sheet lightlycoated with cooking spray. Cover, let rise in a warm (80°F/ 25°C) place until doubled in size.
Bake in preheated 400°F (205°C)oven 11 to 13 minutes or until golden. Remove from pans and coolon wire rack or serve immediately.
1 (1/4-ounce) package active dry yeast
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 cup skim milk
3 tablespoons vegetable shortening
1 cup unseasoned mashed potatoes, room temperature*
2 large eggs
Makes 20 golden, fluffy biscuits.
* Instant mashed potatoes may be substituted.
Tip: Freeze unseasoned, leftover mashedpotatoes in 1 cup portions.
Variation: Substitute 1 cup cooked, mashedsweet potatoes for white potatoes and add 1 teaspoon grated orangepeel.
Nutrition analysis (per serving): Calories:134, Carbohydrate: 22 g, Protein: 4 g, Fat: 3 g, Sodium: 200mg.
Recipe provided courtesy of Kansas WheatCommission.
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