Grandma's Potato Biscuits
Mashed potatoes are Grandma's secret for delicious fluffy, yeast-risen biscuits.
4 to 4 1/2 cups all-purpose flour - divided use
1 (0.25-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
- In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well.
- Heat milk and shortening until very warm (120°F to 130°F | 50°C to 55°C); shortening does not need to melt. Add flour to mixture. Add potatoes and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft and slightly sticky dough. Knead 8 minutes by hand or with dough hook.
- Place dough in a lightly greased bowl, turning once to coat. Cover and refrigerate at least 2 hours.
- Turn dough out onto a lightly floured surface and roll or pat to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter and place on baking sheet lightly coated 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 cool on wire rack or serve immediately.
Makes 20 golden, fluffy biscuits.
*Instant mashed potatoes may be substituted.
Tip: Freeze unseasoned, leftover mashed potatoes in 1 cup portions to use in recipes.
Variation: Substitute 1 cup cooked, mashed sweet potatoes for white potatoes and add 1 teaspoon grated orange peel.
Nutritional Information Per Serving (1/20 of recipe): Calories: 134, Carbohydrate: 22 g, Protein: 4 g, Fat: 3 g, Sodium: 200 mg.
Recipe provided courtesy of Kansas Wheat Commission.