Prep 20 mins
Cook 10 mins
These are very delicate biscuits and they freeze beautifully.
- 1 medium colorado potato, peeled and chopped
- 1⁄2 cup water
- 2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon dried dill
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1⁄4 cup vegetable shortening
- 1⁄4 cup butter
- Combine potato and water in a small saucepan.
- Cook, covered, over medium heat for about ten minutes or until the potato is tender.
- Do not drain.
- Mash the potato and cooking water together until very smooth.
- Spoon into a glass measuring cup, adding additional water to measure one cup.
- Combine the flour, baking powder, sugar, dillweed, cream tartar and salt in a large bowl.
- Cut in the shortening and butter with a pastry blender until the mixture is crumbly.
- Add the potato mixture, stirring until the batter is slightly sticky.
- Knead gently on a lightly floured surface ten times.
- Pat into an 8-inch square.
- Cut into 12 equal squares.
- Place on an ungreased baking sheet.
- Bake at 450F for 10 to 12 minutes or until slightly browned.
- Freezing instructions: Cut out biscuits, place on baking sheet, and brush with milk.
- Freeze until firm.
- Place in a plastic bag in the freezer until needed.
- Bake as usual without thawing.