Directions: |
Directions:Scald milk and add sugar, lard, salt and mashed potatoes. When lukewarm add yeast that has been dissolved in a cup of warm water.
Add flour, 2 cups or so at a time until like pancake batter, beat until smooth, then add baking powder and soda with next flour addition. Add flour until like biscuit dough. Put flour on the bread board ant put dough out on board and sift flour over it and knead flour in. Repeat and knead until dough is elastic (springs back when punched with your finger) and smooth and doesn't stick to your hands. Takes 15 to 16 cups of flour. May take 6 to 8 minutes to knead it in. Place in refrigerator. When ready to use, roll out to 1 inch thickness and cut with a biscuit cutter. Place on greased baking pan. Let rise about 2 hours or until biscuits are doubled.
Bake in 400º oven 10 - 12 minutes or until done. If you don't want to refrigerate dough, let dough rise until doubled, knead down and make into rolls. For half batch, use half of everything except yeast (whole). |
Personal
Notes: |
Personal
Notes: Recipe mother got from Mrs. Scrivener, the dentist's wife where she worked for room and board at Ottawa University, Ottawa, Kansas in 1936-37.
NOTE: Sharon Keeler suggests using prepared, instant mashed potato flakes instead of the unseasoned mashed potatoes.
The family's favorite even though it did not come from Denver, CO or technically is not a biscuit. Makes a great sandwich with "Ham Salad."
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