Fluffy Potato Biscuits

4 to 4 1/2 cups all-purpose flour, divided
1 package active dry yeast
1 Tbsp. sugar
1 1/2 tsp. salt
1 cup skim milk
3 Tbsp. vegetable shortening
1 cup unseasoned mashed potatoes, room temperature*
2 eggs
* Instant mashed potatoes may be substituted

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well.

Heat milk and shortening until very warm (120-130 degrees F); shortening does not need to melt.

Add flour to mixture. Add potatoes and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed.

Gradually stir in enough remaining flour to make a soft and slightly sticky dough. Knead 8 minutes by hand or with dough hook.

Place dough in a lightly greased bowl, turning once to coat. Cover and refrigerate at least 2 hours.

Turn dough out onto a lightly floured surface and roll or pat to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter and place on baking sheet lightly coated with cooking spray. Cover, let rise in a warm (80 degrees F) place until doubled in size.

Bake in preheated 400 degrees oven 11 to 13 minutes or until golden. Remove from pans and cool on wire rack or serve immediately.

Orange-Flavored Sweet Potato Biscuits:
Substitute 1 cup cooked, mashed sweet potatoes for white potatoes and add 1 teaspoon grated orange peel.

Tip: Freeze unseasoned, leftover mashed potatoes in 1 cup portions for use in this recipe.

Makes 20 golden, fluffy biscuits
Source: Kansas Wheat Commission