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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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SOUTHERN SPLIT BISCUITS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanderson Estate in Bonham, Texas in 1984. Notation on card indicates this came from a 1961 Cookbook entitled Recipes from the Old South. Ingredients:
2 medium potatoes |
1/2 cup melted butter |
1/2 cup melted lard |
2 tablespoons sugar |
1 teaspoon salt |
1 cup milk |
1/2 yeast cake |
1/4 cup lukewarm water |
2 eggs well beaten |
6 cups flour |
melted butter |
Directions:
1. Peel and boil potatoes until thoroughly cooked then mash fine with fork or ricer.
2. Add 1/2 cup melted butter and lard then add sugar and salt.
3. Add milk and yeast that has been dissolved in lukewarm water.
4. Add eggs and blend thoroughly.
5. Add flour to potato mixture 2 cups at a time beating vigorously after each addition.
6. Put in well greased covered bowl and set in warm place then let rise until double in bulk.
7. Roll out to desired thickness then cut with biscuit cutter.
8. Place one on top of another after covering bottom one with melted butter.
9. Press together firmly then allow to rise in warm place until light.
10. Place on greased shallow biscuit pan or on baking sheet.
11. Bake at 350 for 15 minutes or until golden brown.
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