A historical bread from Recipes from here and there (1900). Roll about inch thick and cut with small cooky cutter
Preserved exactly as written in the original source
Mix one cup mashed potatoes, two-thirds cup lard, one-half cup sugar, two cups flour, one cup sweet milk, one yeast cake dissolved in one-half cup warm water, two eggs well beaten
Let rise one and one-half hours
Add about four cups flour or enough so dough can be rolled out
Roll about inch thick
Cut with small cooky cutter
Put in greased pan
Let rise one or two hours
Modern guidance to help you succeed with this vintage recipe
The mashed potatoes add moisture and starch that keeps these biscuits tender for days by retarding staling. The potato starch also feeds the yeast, promoting a vigorous rise. Using lard instead of butter creates an exceptionally flaky texture because lard has larger fat crystals that create distinct layers when rolled. The two-stage rise develops complex flavor while the relatively high sugar content (for a yeast bread) ensures a golden-brown crust and soft crumb.
The dough can be made through step 2 (after the first rise), then punched down, covered tightly, and refrigerated for up to 24 hours. Bring to room temperature for 30 minutes before adding the remaining flour and proceeding with rolling and cutting. The cut biscuits can also be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; let rise 2-3 hours at room temperature before baking.
Store baked biscuits in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The potato content keeps them remarkably soft. Reheat in a 300°F oven for 5-7 minutes to refresh. These also freeze well for up to 2 months; thaw at room temperature and warm before serving.
AI-generated tips from Chef Cecil's culinary database
The dough can be made through step 2 (after the first rise), then punched down, covered tightly, and refrigerated for up to 24 hours. Bring to room temperature for 30 minutes before adding the remaining flour and proceeding with rolling and cutting. The cut biscuits can also be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; let rise 2-3 hours at room temperature before baking.
Store baked biscuits in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The potato content keeps them remarkably soft. Reheat in a 300°F oven for 5-7 minutes to refresh. These also freeze well for up to 2 months; thaw at room temperature and warm before serving.
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