 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
These are very delicate biscuits and they freeze beautifully. Ingredients:
1 medium colorado potato, peeled and chopped |
1/2 cup water |
2 cups flour |
1 teaspoon baking powder |
2 teaspoons sugar |
1 teaspoon dried dill |
1/2 teaspoon cream of tartar |
1/2 teaspoon salt |
1/4 cup vegetable shortening |
1/4 cup butter |
Directions:
1. Combine potato and water in a small saucepan.
2. Cook, covered, over medium heat for about ten minutes or until the potato is tender.
3. Do not drain.
4. Mash the potato and cooking water together until very smooth.
5. Spoon into a glass measuring cup, adding additional water to measure one cup.
6. Combine the flour, baking powder, sugar, dillweed, cream tartar and salt in a large bowl.
7. Cut in the shortening and butter with a pastry blender until the mixture is crumbly.
8. Add the potato mixture, stirring until the batter is slightly sticky.
9. Knead gently on a lightly floured surface ten times.
10. Pat into an 8-inch square.
11. Cut into 12 equal squares.
12. Place on an ungreased baking sheet.
13. Bake at 450F for 10 to 12 minutes or until slightly browned.
14. Freezing instructions: Cut out biscuits, place on baking sheet, and brush with milk.
15. Freeze until firm.
16. Place in a plastic bag in the freezer until needed.
17. Bake as usual without thawing.
|
|