These are light fluffy biscuits that use yeast to help them raise. This recipe is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO. 1950.

1 pkg. dry yeast
1 tsp. sugar
1/4 C. milk
1 pt. milk, scalded and cooked
1/2 C. mashed potatoes
1/2 C. shortening
1/2 C. sugar
3 C. four
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Dissolve yeast and sugar into 1/4 cup of milk.  Add to 1 pt. milk that has been scalded, mashed potatoes, shortening, sugar, and flour.  Mix well and let rise 2 hours.  Mix in baking soda, baking powder, and salt.  Add enough flour to make soft dough, let ride 1 hour.  Roll out like biscuits on floured board, place in greased pan.  Let rise 2 hours.  Bake at 400 degrees for 20 minutes.

TAGS | biscuits

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