A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Boil and mash two white potatoes
add two teaspoonfuls of brown sugar
pour boiling water over these, enough to soften them
When tepid, add one small teacupful of yeast
when light, warm three ounces of butter in one pint of milk
add a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge
when risen, work it on the
Modern guidance to help you succeed with this vintage recipe
The mashed potatoes add moisture and starch that feeds the yeast while creating a tender crumb—potato starch retains water better than wheat flour alone. The brown sugar provides food for the yeast and promotes browning through the Maillard reaction. The small amount of baking soda neutralizes excess acidity from the yeast fermentation, creating a more balanced flavor and helping the biscuits achieve better rise.
The dough can be prepared through the first rise, then punched down and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before shaping. The shaped biscuits can be frozen on a baking sheet, then transferred to a freezer bag and baked directly from frozen, adding 5-7 minutes to the baking time.
Store baked biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5-8 minutes to restore texture. The biscuits are best served warm with butter.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared through the first rise, then punched down and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before shaping. The shaped biscuits can be frozen on a baking sheet, then transferred to a freezer bag and baked directly from frozen, adding 5-7 minutes to the baking time.
Store baked biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5-8 minutes to restore texture. The biscuits are best served warm with butter.
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