- 4 1/2 cups all-purpose flour, divided
In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Heat milk and shortening until very warm (120º-130ºF; 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 21/2-inch biscuit cutter and place on baking sheet lightly coated with cooking spray. Cover, let rise in a warm (90ºF) 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.
Nutritional Analysis: One biscuit provides 134 calories, 4 g protein, 22 g carbohydrates, 3 g fat, 23 mg cholesterol, 1 g dietary fiber, 24 mg calcium, 91 mg potassium and 204 mg sodium.
*Instant mashed potatoes may be substituted.
Tip: Freeze unseasoned, left-over mashed potatoes in 1 cup portions.
Variation: Substitute 1 cup cooked, mashed sweet potatoes for white potatoes and add 1 teaspoon grated orange peel.
1998 Bake and Take Day Recipe courtesy of the Kansas Wheat Commission.