🔵 1939 Potato Biscuits Recipe

🔵 1939 Potato Biscuits Recipe

welcome friends it is Sunday morning so
we’re going to do another one of our post depression pre-world War two
recipes out of the elm Vale community cookbook this cookbook is from 1939 and
we are going to make potato biscuits pretty straightforward recipe very few
ingredients and I’ve never had a biscuit made with potatoes before so I wanted to
I wanted to give this a try I’m very curious as to how they taste I’m very
curious about the texture I’ve had a potato donut and they had a great
texture so I’m kind of hoping this is the same so into the flour
I put baking powder and here I have mashed potatoes so just straight-up
mashed potatoes there’s no butter or milk or any other flavoring in them just
the potatoes mashed and to that I add the flour and we just mix that all
together it says to sift yeah I’m not sifting I almost forgot the salt the
salt was supposed to go in with the flour and the dry ingredients but I’m
just gonna mix that in with the milk that will get an even distribution all
the same next in are the fats and the milk and this I have to imagine that
what I’ve got here so far would be different depending on what kind of
potato you used I used a very white some people would call it a waxy potato some
people would call it a wet potato as opposed to a baking potato or a dry
starchy potato and I imagine that that would bring a different texture to these
biscuits but I’d have to try them side by side to figure it out next in goes
the fat and that is melted butter and melted lard and I’m using pure leaf lard
not shortening or hydrogenated or this is a brand of purely flower that
you can get here in Canada it’s very good it’s great for pie crusts and then
the milk with the salt and we mix that together now the dough seems a little
loose so I’m gonna add just a little bit more flour maybe two teaspoons worth
just to kind of bring it together a little bit more and this is one of those
things with cooking sometimes on the fly you just have to make adjustments you
have to look at it and say my guts telling me that that is just not right
it needs a little more flour and you put it in and there’s nothing wrong it
doesn’t mean that the recipes wrong it just means that on today maybe the
potato soaked up more water than the potato that mrs. John Ward was using and
so you need a little bit extra flour these are things that you just figure it
on your own and as you learn to cook you’ll get better at it so next up flour
our board and we turn the dough out onto the board now the recipe says to Pat
dough on a floured board to a half inch thickness so we just Pat that out you
don’t need a rolling pin your hands will work just fine and then you cut it out
into biscuits and I have just so happen to have this tin can I don’t know what
was originally in this tin can but Julie’s family lore is that it’s her
grandmother’s can for cutting biscuits so just going to use that use whatever
you have to to cut the biscuits so cut it out as many as we can get and we’ll
just transfer these to a baking sheet roll up the dough and Pat it out again
and just repeat the process last one so now these get baked in a hot oven which
is anywhere between 400 and 450 so I’m gonna go right in the middle 425 and
we’ll put them in for 15 minutes they smell really good glad potato biscuits
from the Elm Vale community cookbook it’s no good they’re still warm that’s
always fun yeah and there they don’t have a whole lot of
loft there’s like four teaspoons of baking powder in them really yeah huh
but they pull apart nice yeah they got my nice flaky
yeah very nice mm-hmm there are nice moist dark thick mm-hmm
probably could have cooked a little bit longer but they have an interesting
taste to them right I guess that’s the potatoes in the table yeah mm-hmm potato
brings a moisture and a flavor probably a little bit longer so a hot oven can be
anywhere between 400 and 450 I’d say go with the 450 based on yes I chose 425
probably a little bit hotter would have been nicer and it also said to bake it
on a greased baking tray and I imagine a greased baking tray would have been
greased with lard or bacon fat oh that would certainly add a different texture
wouldn’t it could have even been rendered beef fat or beef tallow would
have been one of those oils that we got a nice crisp nice crisp on the bottom
I feel ripped off I know I really good it’s 2019 I thought you know we’d a lot
of stuff just yeah but there’s lard in them there’s butter and lard in them
okay I really like these I like these that’s not um so it’s not
your typical American biscuit no it’s not a giant fluffy not an American yeah
but it’s it has all those great flavors though and that soft texture yeah and
the layering so it’s just a really it’s just a small biscuit it’s a
little deep it’s just a little yeah and so it’s and and there’s that debate
between is it a biscuit or is it a scone and then in that debate and this this
isn’t either or any of those this is something onto its own I really like
these I would suggest that you give them a try I feel like biscuits it doesn’t
even need butter I brought butter and I don’t even need it no so big shout out
to mmm we go a big shout out to mrs. John Ward John Ward thanks very much
this book is some I’ll use this again this book is getting to the end well a
little bit tired with it okay so I’m gonna finish my biscuit thanks for
stopping by see you guys soon

46 thoughts on “🔵 1939 Potato Biscuits Recipe”

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it – subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^

  2. 1939. That's when my (late) mother was born. My mother was the youngest of 4 girls. I would imagine that my mom and my aunts would have had things similar or like this, when they were younger. It would probably be a similar situation for my dad, who is getting close to 90. People today can shudder at what people ate back then, but one of my dad's younger sisters said that they were on a farm, and could eat like that, and could burn off the calories quickly. Those biscuits look great. Community cookbooks are great, because they offer a snapshot of what things were like during a certain era. The recipes in them are pretty good. Cheers!

  3. Would a hotter oven combined with a higher moisture content (before adding the extra flour) make them rise more?
    I'm thinking something along the lines of how puffs rise from the rapid air expansion.

  4. Can you make a playlist of you cooking the stuff out of that 1939 book please? its very difficult to scroll through all the videos

  5. New to the channel. Think it’s great. Died seeing the biscuit cutter made from a can. My grandma had one like that as well as a “fancy” one that was rectangular, made from a corned beef tin. Must be a regional thing for the Barrie area. Did Julie’s family use water glasses as cutters as well? Love the frugal mentality of that era. Even decades later nothing was wasted and everything had more than one purpose. Anyway, great series. Keep up the great work.

  6. In the Carpathian Basin, for family meetings we always bake a similar biscuit (actually a small, bite-sized bread than a biscuit) called "Krumplis Pogacsa"

    It's basically the same recipe, but we add yeast instead of baking powder, so it puffs up nicely: while on the baking tray, the dough is cut in a criss-cross shape to maximize the surface, glazed with an egg (I think it helps keeping the moisture inside the Pogacsa during cooking so it doesn't dry out), and finely grated cheese is added on top
    After baking, the result is a very soft, airy dough inside with bits of potato suspended in it, and the top is nice and brown with a semi-hardened layer of dough, and cheese that is baked to a crispy, brown state

    Recipe for reference: http://www.mindmegette.hu/pehelykonnyu-burgonyas-pogacsa.recept/

  7. Using potatoes in bread making has been a family tradition! It makes excellent bread… You can also use "potato water"…

  8. My dad was born in 1937 in Elmvale Ontario, my grandfather wrote poetry for the local paper. Where can I get my hands on that recipe book?
    Great video's, All the best!

  9. It's been about a month since I was recommended this channel(One of the few times the algorithm does what it is supposed to) and it has skyrocketed into my top 3 alongside Food Wishes and Binging with Babish.

    I've been told that when you cut the biscuits to not rotate your cutter as it can mess up how they rise. To be honest, I've never really seen an issue with a little rotation.

    I bet Mrs. John Ward would have been proud. Though it looks like it's time to transfer the recipes into a new booklet. 😀

  10. Based on the general sizes of tin cans in grocery stores today, that biscuit cutting can may have started life as can for vienna sausages. Hormel and Libby's are the big brands today, but store brands use similar sized cans (when I get vienna sausages I usually get Libby's); although nowadays most cans have a pull top so they're not all that useful for cutting biscuits.

    A few years ago I saved a larger diameter can for whenever I want to make cat head biscuits.

  11. Love the retro recipes!
    Grew up referring to my Mom's favorite comprehensive cookbook (a 1950's version of this: https://www.thriftbooks.com/w/culinary-arts-institute-encyclopedia-cookbook_ruth-berolzheimer/309444/?mkwid=s79WclwC7%7cdm&pcrid=70112914152&pkw=&pmt=&plc=&pgrid=21336092592&ptaid=pla-292433309016&gclid=CjwKCAjw5dnmBRACEiwAmMYGOSVhmezvDrTyo49t0jySH8XKzxS39xm2kTor6IHAAusSnNpnQF1jahoC8FgQAvD_BwE#isbn=0399513884&idiq=708024 ); then, one day at a thrift store, I found it's 1930's predecessor. So very interesting.

  12. No, no, no… don't wiggle the biscuit cutter: Straight down, straight back up! Wiggling meshes the edges together, preventing loft.

  13. Glen, potatoes and other extenders were added to bread and baked goods to extend flour when flour was expensive….I have read. Also, people say DON’T TWIST the cutter when you push down to cut out the biscuit. Twisting will reduce biscuit loft by mashing the layers together. If you wanted a thicker biscuit you could roll out the dough a little thicker, say an inch.

  14. I have a recommendation from the south, biscuits should be touching for the best rising. I’d also like to suggest that the best potato biscuits are sweet potato biscuits.

  15. Oh oh oh! I got to try these! 😍 I love the potato breads, rolls and doughnuts but I haven't ever heard of making biscuits with potato! 👍

  16. LAMINATE THAT BOOK!! And put each individually laminated page in a binder. It will last 100 years before needing further protection especially in a kitchen environment.

  17. I bake an extra potato to make these with the next day. That reduces the moisture content in the dough. I also use less potato and more flour and I get a better rise. Thanks for the tip on getting a crisper bottom on a biscuit. I tend to like parchment for lining pans as well.

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