| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Biscuits, Brunch, Down-home |
36 |
Servings |
INGREDIENTS
| 3 |
md |
Potatoes; peeled and cut up |
| 2 |
tb |
Lard; melted |
| 1/2 |
c |
Butter; melted |
| 1/3 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Milk |
| 1 |
pk |
Active dry yeast (or 1 yeast |
| 1 |
|
Egg plus 1 egg yolk; beaten |
| 6 |
c |
All-purpose flour |
INSTRUCTIONS
Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Boil and
finely mash potatoes. Add melted lard, butter, sugar, and salt. Scald milk,
then cool to tepid. Dissolve yeast in milk. Add beaten egg and yolk and
stir into potato mixture. Then gradually add the flour. Knead 8 to 10 mins
and place in a large greased bowl. Cover with a tea towel, set in a warm
place, and allow to rise. When doubled in bulk, remove to a floured board
and work into a smooth dough, kneading lightly. Roll out dough about
1/2-inch thick and cut with a small biscuit cutter. Brush each biscuit with
additional melted butter and put in butter pans. Cover with a tea towel,
place in a warm spot, and let rise until doubled in bulk. Preheat oven to
425 F. Bake biscuits 12 to 15 mins or until golden. These are delicious;
serve hot with butter and jam. Yield: about 3 dozen biscuits.
Posted by Jim Weller to the Fidonet Cooking echo 5-95, with a comment that
raisins could be added.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 14, 98
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