Instant potatoes can be substituted in
this recipe.
Variation: Substitute 1 C. cooked, mashed sweet potatoes for white potatoes and
add 1 t. grated orange peel.
Grandma's Potato Biscuits
4 1/2 C. all-purpose flour, divided
3 T. vegetable shortening
1 package active dry yeast
1 C. unseasoned mashed potatoes, room temperature
1 T. sugar
1 1/2 t. salt
2 eggs
1 C. milk
In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well.
Heat milk and shortening until very warm (120ºF.; shortening does not need to
melt). Add to flour mixture. Add potatoes and eggs. Blend at low speed until
moistened, then beat 3 minutes at medium speed. Gradually stir in enough
remaining flour to make a soft and slightly sticky dough. Knead 8 minutes by
hand or with dough hook.
Place dough in a lightly greased bowl, turning once to coat. Cover and
refrigerate at least 2 hours. Turn dough out onto a lightly floured surface and
roll or pat to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter
and place on baking sheet lightly coated with cooking spray. Cover, let rise in
a warm (80ºF) place until double.
Bake in preheated 400ºF oven 11 to 13 minutes or until golden. Remove from pans
and cool on wire rack or serve immediately.
