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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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The potato combined with the yeast makes them feather light and tender, with a yummy fragrance! These do require rising time. Prep time includes rising time. Adapted from Vegetarian Cooking for Everyone by Deborah Madison. Ingredients:
2 1/4 teaspoons active dry yeast (1 envelope) |
1/2 cup buttermilk (or other milk) |
2 tablespoons butter, cut into small pieces |
1 tablespoon sugar |
1/2 cup warmed mashed potatoes (about 1 medium potato) |
1 teaspoon salt |
2 1/2 cups all-purpose flour (or bread flour) |
beaten egg, milk or cream, for glazing |
Directions:
1. Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
2. When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
3. Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
4. Turn it out, then roll into a circle about 1/3 thick and cut into 2 rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
5. Preheat the oven to 400*F.
6. Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!
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