Prep 30 mins
Cook 15 mins
This is a recipe that uses yeast and leftover mashed potatoes. These are great with honey or molasses. A real treat found in an old Fanny Farmer cookbook.
- 1⁄2 cup milk (heated until hot)
- 2 tablespoons shortening (I like to use 1 1/2 tbls shortening with 1/2 tbls bacon grease)
- 2 tablespoons sugar
- 1⁄2 cup warmed mashed potatoes
- 1 teaspoon salt
- 3 1⁄4 cups flour
- 1 package dry yeast, mixed in
- 1⁄4 cup warm water
- Mix hot milk, sugar, shortening, salt, potatoes amd 1/4 c flour in a bowl.
- Set aside to cool slightly.
- Mix yeast in 1/4 cup of warm water and set aside for 5 minutes.
- Add yeast to potato mixture and mix well.
- (50+ strokes) Cover and let rise in a warm draft-free place for 20 minutes.
- Add 3 cups of flour and mix well.
- Cover and let rise in a warm place until doubled.
- Turn out of a floured board and pat dough down to about 1/4 inches thick.
- Cut into 2- 2 1/2 inch rounds.
- Place on greased baking sheet, cover and let rise until doubled.
- Preheat oven to 425 F Bake biscuit for about 15-18 minutes.