Thursday, March 5, 2009

Potato Biscuits

I've been making this recipe a lot lately, these little white biscuits are so moist and easy and delicious, I double the amount and freeze the extras. Although, in truth, in our house there are never any extras! This weekend I'm going to experiment with slipping large chunks of bittersweet chocolate into them.

Mix 1/2 cup hot whole milk, 2 T butter, 2 T sugar, 1/2 cup mashed potatoes (make sure they are very smooth and still warm) 1 teaspoon salt and 1/4 cup of all purpose flour in a bowl and cool to room temperature.

In a separate bowl stir 1 package yeast into 1/4 cup warm water and let stand for 5 minutes.

Add the yeast mixture into the first mixture and mix well. Cover and let sit for 30 minutes.

Add 3 cups of flour to the mixture until it is well incorporated, cover and let rise until doubled in bulk (about an hour or so).

Turn out onto a well floured surface, pat the dough down to about 1/4-1/2 inch thickness. Cut into rounds or squares and place an inch apart on a parchment paper covered baking sheet (or just coat the sheet with butter). Once finished cover again and let rise until almost double (another 45 minutes or so).

Preheat the oven to 425F and bake for 15 minutes.

You could also not cut the dough at all and just place is directly onto a baking sheet, spread it out to cover the sheet and then take a pizza roller or knife and divide it up into squares as you see fit.

I'll let you know how the chocolate ones turns out.

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