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Fluffy Yeast Biscuits

Fluffy Yeast Biscuits

Oxmoor House JANUARY 1984

  • Yield: about 5 dozen


  • 1 package dry yeast
  • 1/2 cup sugar, divided
  • 1/2 cup warm water (105° to 115°)
  • 1 cup cooked, mashed potatoes
  • 1 cup milk, scalded
  • 2/3 cup shortening, melted
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 4 1/4 cups all-purpose flour


Combine yeast, 1 teaspoon sugar, and water. Let stand 5 minutes or until bubbly.

Combine remaining sugar, potatoes, milk, shortening, eggs, and salt; add to yeast mixture, stirring well. Stir in 2 cups flour. Add enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; shape into 1 1/2-inch balls. Place balls 1 inch apart on greased baking sheets. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Bake at 400° for 12 minutes or until lightly browned.


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Fluffy Yeast Biscuits recipe