Potato Split Biscuit
- 2 large, white potatoes
- 1 teacup full of lard and butter mixed
- Salt
- 2 well beaten eggs
- 1 teacup milk
- 1/2 cake compressed yeast
- 1 tablespoon of sugar
- 1 quart sifted flour
Bake 2 large, white potatoes, while hot mash through a strainer into a stone jar. Into the hot potatoes stir a teacup full of lard and butter mixed, salt and 2 well-beaten eggs. To this add a teacup milk in which has been dissolved 1/2 cake compressed yeast and a tablespoon of sugar; stir in a quart sifted flour. Mix this at 9 o'clock in the morning, cover and leave anywhere in the kitchen in the winter. At 12 o'clock add to the dough a pint of sifted flour, set away for a second rising. At 5 o'clock in the afternoon turn out the dough on a biscuit board and with just enough flour to handle roll out and cut with biscuit cutter, placing one on top of another in a baking pan, cover and let them stand 2 hours. Baking in a quick oven for a 7 o'clock tea.
Submitted by Oct 12, 2009
15 min
30 min
45 min