Ingredients Jump to Instructions ↓

  1. 4 to 4 1/2 cups all-purpose flour - divided use

  2. 1 (1/4-ounce) package active dry yeast

  3. 1 tablespoon granulated sugar

  4. 1 1/2 teaspoons salt

  5. 1 cup skim milk

  6. 3 tablespoons vegetable shortening

  7. 1 cup unseasoned mashed potatoes, room temperature*

  8. 2 large eggs

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Heat milk and shortening until very warm (120°F to 130°F / 50°C to 55°C); shortening does not need to melt. Add flour to 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 (80°F / 25°C) place until doubled in size. Bake in preheated 400°F (205°C) oven 11 to 13 minutes or until golden. Remove from pans and cool on wire rack or serve immediately.


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