Prep 2 hrs
Cook 20 mins
The potato combined with the yeast makes them feather light and tender, with a yummy fragrance! These do require rising time. Prep time includes rising time. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
- 2 1⁄4 teaspoons active dry yeast (1 envelope)
- 1⁄2 cup buttermilk (or other milk)
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon sugar
- 1⁄2 cup warmed mashed potatoes (about 1 medium potato)
- 1 teaspoon salt
- 2 1⁄2 cups all-purpose flour (or bread flour)
- beaten egg, milk or cream, for glazing
- Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
- When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
- Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
- Turn it out, then roll into a circle about 1/3" thick and cut into 2" rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
- Preheat the oven to 400*F.
- Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!
took some time to make being a yeasted product but it's well worth the effort and the wait. different for other biscuit recipes i've tried. wouldn't change anything. great just as it's written.