Potato Biscuit

Ingredients

• 6 Irish potatoes in their jackets
• 1 tablespoon butter
• 1 pint sweet milk
• 1 egg
• % cup of yeast

Method

1. 1

   Boil the potatoes, then drain and squeeze in a cloth to ensure being dry; remove skin, mash smooth, add butter, milk, and egg.

2. 2

   Stir until free of lumps.

3. 3

   When cold, beat in yeast and enough flour to make a stiff dough.

4. 4

   Set to rise, then make into small round cakes.

5. 5

   Let rise again and bake until chestnut brown.

6. 6

   This dough is excellent dropped into meat soups or for pot pie.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 65. The excerpt below is the record exactly as published.

Potato Biscuit. Boil 6 Irish potatoes in their jackets, then drain and squeeze in a cloth to insure being dry; remove skin, mash smooth, add 1 tablespoon butter, 1 pint sweet milk, 1 egg. Stir until free of lumps. When cold beat in % cup of yeast

Cook this with the app: pantry check, scaling, and the assistant.