Potato Split Biscuit Recipe
Press 1 cup hot steamed or baked potato through sieve, add 2 tbsps. each lard and butter, 1/4 yeast cake in 1/2 cup tepid milk, 1 tbsp. sugar, 1 teasp. salt, 1 yolk beaten, 1 1/2 cups flour, 1 egg white beaten stiff, flour to make soft sponge. When very light add flour and knead to a very soft dough. Begin these about 7 p. m., and about 10 o'clock roll the dough about 1/4 inch thick, cut with finger biscuit-cutter, place on buttered tin, brush with melted butter, cover with another layer of biscuits, brush with butter, and put in the refrigerator until morning. Let them rise in a warm place and bake in hot oven.