Potato Biscuits

Ingredients

• Pare and boil six white potatoes
• then add gradually one pint of scalded milk
• one-half of a cupful of butter
• one teaspoonful each of salt
• and sugar
• and one-half of a cupful of flour

Method

1. 1

   Let stand until lukewarm, then add one yeast cake dissolved in a little warm water and sifted flour to make a soft dough.

2. 2

   Knead lightly, cover, and let stand again until very light, then form into small rolls and place in greased pans.

3. 3

   Let stand until fully doubled in bulk, then bake about twenty minutes in a quick oven.

As published

This recipe was extracted from The Rural cook book (1907), page 62. The excerpt below is the record exactly as published.

Potato Biscuits. — Pare and boil six white potatoes. While hot put through a ricer, then add gradually one pint of scalded milk, one-half of a cupful of butter, one teaspoonful each of salt and sugar and one-half of a cupful of flour

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