Grandma's Potato Biscuits
- 4 to 4 1/2 cups all-purpose flour, divided
use
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
- In a large mixing bowl, combine 2 cups
flour, yeast, sugar and salt; mix well.
- Heat milk and shortening until very warm
(120 to130 F. degrees); 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 (80ºF)
place until doubled in size.
- Bake in preheated 400*F 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.
Variation:
Substitute 1 cup cooked, mashed sweet potatoes for white potatoes
and add 1 teaspoon grated orange peel.
Nutrition analysis (per serving):
Calories: 134, Carbohydrate: 22 g, Protein: 4 g, Fat: 3 g, Sodium:
200 mg.
Recipe provided courtesy of Kansas Wheat Commission.
