Potato Biscuits

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • ½ oz. compressed yeast
  • 1 quart sifted flour (scant)
  • 1 cup


Dissolve yeast in the warm milk. Mix in the order given and knead while the potato is hot and set to rise. Add more flour if necessary. Roll thin and cut with small biscuit cutter. Lay two biscuits, one on top of the other in a pan and stand in a warm place. Bake about twenty minutes in a moderate oven. Brush over with sugar and water before placing in the oven.