Yeasted Potato Biscuits
Fluffy, golden, and irresistibly soft, these Yeasted Potato Biscuits bring a unique twist to classic bread recipes by incorporating creamy mashed russet potatoes into the dough. The combination of active dry yeast and baking powder ensures a pillowy texture with a subtle rise, while ingredients like whole milk, melted butter, and beaten eggs add richness and depth of flavor. Perfectly baked to a warm, golden hue, these biscuits are versatile enough to complement breakfast spreads, hearty dinners, or simply enjoy on their own with a smear of butter. With their mildly sweet undertones and tender crumb, they’re a comforting homemade treat that’s both nostalgic and satisfying. Serve them warm for the ultimate melt-in-your-mouth experience.
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Recipe Information
Ingredients
- 2 cups Russet potatoes (peeled and cubed)
- 0.25 cups Warm water (110°F)
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 0.25 cups Unsalted butter (melted)
- 0.5 cups Whole milk
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 2 Eggs (beaten)
- 2 tablespoons Butter (for brushing, optional)
Instructions
Peel and cube the potatoes, then place them in a pot of boiling water. Cook until fork-tender, about 15 minutes. Drain and mash the potatoes until smooth. Let them cool to room temperature.
In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy.
In a large mixing bowl, combine the cooled mashed potatoes, melted butter, milk, and beaten eggs. Stir to incorporate.
Add the foamy yeast mixture to the potato mixture and stir well.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or dough hook attachment until a soft dough forms.
Transfer the dough to a floured surface and knead for 5-6 minutes, or until smooth and elastic. If the dough is sticky, add more flour 1 tablespoon at a time.
Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Punch down the risen dough and transfer it to a floured surface. Roll it out to about 1/2-inch thickness.
Using a biscuit cutter or a round glass, cut out circles of dough and place them on the prepared baking sheet, spacing them about 1 inch apart.
Cover the biscuits with a clean kitchen towel and let them rise for 20 minutes.
Bake the biscuits in the preheated oven for 18-20 minutes, or until golden brown.
Optional: Brush the tops of the biscuits with melted butter as soon as they come out of the oven for extra flavor and shine.
Serve warm and enjoy your Yeasted Potato Biscuits!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
