Yeasted Potato Biscuits Recipes

YEAST BISCUITS

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
• Stir in buttermilk and yeast mixture.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
• Scrape out onto well floured board.
• Flip over and knead lightly (4-6 times).
• Roll out and cut with biscuit cutter.
• Place on greased pan and let raise slightly (10-30 minutes).
• Bake at 400 F until light brown, 10-12 minutes.

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

VEGAN PESTO POTATO BISCUITS

Steps:

• PREPARE: Start by using a fork to mix your flax egg together in a small bowl. Set it aside to sit for five minutes. Preheat your oven to 400F and line a baking sheet with parchment paper.
• MIX THE INGREDIENTS: Add flour, baking powder, sugar, and salt to a large bowl and stir with a large wooden spoon to combine. In a small bowl, use a fork to whisk together the pesto, mashed potatoes, soy milk, and flax egg. Make a well in the center of the dry mixture and pour the wet mixture into it. Stir to combine until a rough, shaggy dough is achieved.
• KNEAD THE DOUGH: Get your hands in there and knead the mixture into one dough ball. Turn the dough onto a floured surface, lightly sprinkle some more flour on top, and knead a few more minutes to smooth it out.
• CUT THE BISCUITS: Use a lightly floured rolling pin to flatten the dough to about 1/2 inch thick. Use a biscuit cutter or the top of a pint glass to cut as many biscuits as you can out of the dough. Place each biscuit on your lined baking sheet, making sure they all touch. Then, knead together and roll out the excess dough and repeat until all the dough is used.
• BAKE THE BISCUITS: Brush each biscuit with some olive oil and sprinkle with salt and freshly cracked black pepper (optional but awesome). Bake them at 400F for 15-17 minutes.
• SERVE: Enjoy these biscuits slathered with vegan butter, smothered in cashew gravy, alongside a summer salad or just all on their own.

HOMEMADE SWEET POTATO BISCUITS

Steps:

• Cut the sweet potatoes into 1 1/2-inch slices. Place the potato slices in a medium saucepan, and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender. Drain and mash well.
• In the detached bowl of an electric mixer, whisk yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set the mixture aside until foamy, about 6 minutes. Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add mashed potatoes, milk, 1/2 cup melted butter, eggs, sugar, and salt. Slowly add flour to make a slightly sticky dough. Knead until smooth, about 2 minutes. Brush inside of a mixing bowl with butter. Place dough in bowl; cover with buttered plastic wrap. Set aside to rise until doubled in size, 1 1/2 to 2 hours.
• Line 3 large baking sheets with parchment. Using a floured rolling pin on a floured work surface, roll dough out to 3/4 inch thickness. Cut rounds of dough as close together as possible with a 2 1/4-inch round cookie cutter. Scraps can be re-rolled once. Place rounds 1 to 2 inches apart on prepared baking sheets. Brush the tops with the remaining butter; cover with plastic wrap. Set aside to rise until light and they do not spring back when pressed with a finger, about 30 minutes.
• Heat oven to 400 degrees. Bake until biscuits are golden brown, about 14 minutes. Cool on a wire rack for about 5 minutes before serving.

SWEET POTATO BISCUITS

Steps:

• In a bowl, combine yeast water; let stand 5 minutes. In a large mixing bowl, stir together sweet potatoes, butter. Stir in maple syrup and salt, followed by yeast mixture. Stir until smooth.
• Combine flour and baking powder. Carefully stir flour mixture into sweet potato mixture. Using the dough hook of your mixture, lightly knead the dough together. Shape the dough into a ball and place the dough into a greased bowl. Lightly spray the top of the dough with the non-stick spray. Cover and let rise in a warm, draft-free place for 2- 2 1/2 hours or until double in size.
• Punch down dough and turn onto a lightly floured surface. Roll dough into 1/2-inch thickness. Cut the dough with a 2 inch round biscuit cutter. Place dough onto a lightly greased baking sheet. Cover and allow the dough to rise for another 2 hours or until double.
• When ready, place biscuits into a 400 degree preheated oven. Bake the biscuits for 12 minutes or just until golden.

ANGEL YEAST BISCUITS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.

HOMEMADE SWEET POTATO BISCUITS

Steps:

• In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
• In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
• Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
• Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
• Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

TRISHA YEARWOOD'S ANGEL BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

YEASTED MULTI-GRAIN BISCUITS

Steps:

• Heat the milk until lukewarm, add yeast and stir until smooth. Sift the flour. Add the yeast-milk mixture, margarine and salt to the flour. Knead the dough and add the grains. Cover the dough in a warm place for about 45 minutes.
• Roll the dough out on a floured surface until about 2 fingers thick.
• Cut the dough in biscuits with a cookie cutter, about 4-5 cm (approximately 1 1/2 - 2 inches).
• Place the biscuits on a parchment-lined baking tray. Repeatedly score the tops of the rolls and brush with the beaten egg. Let rest again for about 15 minutes. Bake in a preheated oven for about 180°C (approximately 350°F) for 15-18 minutes, until golden brown. Serve the biscuits warm or cool.

YEASTED POTATO BISCUITS

Steps:

• Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
• When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
• Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
• Turn it out, then roll into a circle about 1/3" thick and cut into 2" rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
• Preheat the oven to 400*F.
• Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!