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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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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. Ingredients:
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 |
Directions:
1. Mix hot milk, sugar, shortening, salt, potatoes amd 1/4 c flour in a bowl.
2. Set aside to cool slightly.
3. Mix yeast in 1/4 cup of warm water and set aside for 5 minutes.
4. Add yeast to potato mixture and mix well.
5. (50+ strokes) Cover and let rise in a warm draft-free place for 20 minutes.
6. Add 3 cups of flour and mix well.
7. Cover and let rise in a warm place until doubled.
8. Turn out of a floured board and pat dough down to about 1/4 inches thick.
9. Cut into 2- 2 1/2 inch rounds.
10. Place on greased baking sheet, cover and let rise until doubled.
11. Preheat oven to 425 F Bake biscuit for about 15-18 minutes.
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