Instant potatoes can be substituted in
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
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.
Makes 20 biscuits.