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Potato Biscuits from 1886— Better Than Today’s Rolls?

Welcome Friends, welcome back to Sunday morning and The Old Cookbook Show! Today, we’re diving into a recipe from The Philadelphia Cookbook (1886) by Mrs. Rorer—one of the most prolific cookbook writers of her time. This recipe is for Potato Biscuit No. 2, a fascinating historical bread that blends yeast fermentation with potato starch and a form of tangzhong-style gelatinization. Along the way, we explore the evolving definition of biscuit, the role of salt and yeast in baking, and how 19th-century home bakers sourced their yeast—sometimes straight from the local brewery! This is a slow-rise recipe that requires patience, but the result? A light, fluffy dinner roll (or biscuit!) with incredible texture. If you love vintage recipes, historical cooking techniques, or just want to try something different in the kitchen, this one is worth the time. Watch as we experiment with modern techniques (hello, stand mixer!) to see if we can prove Mrs. Rorer wrong about machine kneading. And stick around to find out whether these biscuits work as sandwich bread! POTATO BISCUIT RecipeNo. 2 I large potato ¼ yeast cake or a half-cup of yeast I tablespoonful of salt I pint of milk 2 ounces of butter Flour enough to make a dough Pare the potato, and put it on to boil in boiling water. Put a half-cup of flour into a bowl, and scald it with a half-pint of the water in which the potato was boiled; stir and beat rapidly; now add the potato, mashed, and the salt; beat all thoroughly and let stand until lukewarm, then add the yeast, or yeast cake dissolved in a half-cup of lukewarm water, beat well, cover and stand in a warm place about (72° Fahr.) until light. This will take about four hours. When this is light, scald the milk, add to it the butter; and, when lukewarm, sufficient flour to make a batter which will drop from the spoon. Now add the light mixture to this, mix well, cover and put back in the warm place to rise (about two hours). When light, add sufficient flour to make a dough, and knead as you would bread for about fifteen minutes. Make into little biscuits, place them in a greased pan so that they will not touch each other, cover and stand in a warm place for one hour. Bake in a quick oven twenty minutes. If you want these for tea, begin them about ten o'clock in the morning. Here is the link to our Apron: https://searchandrescuedenim.com/prod... https://searchandrescuedenim.com/GLEN... Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr... Join this channel to get access to perks:    / @glenandfriendscooking   This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar