Grandma’s Biscuit Style Rolls

Check out the secret ingredient in these light rolls—mashed potatoes! Just like biscuits, these are best served with butter and honey or jam.

Grandma’s Biscuit Style Rolls


24 biscuits



Prep Time


Bake Time

12 to 15 minutes

Chill Time

2 hours

Rise Time

1 hour

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  • 4 to 4-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 3 tablespoons shortening
  • 1/4 cup warm water (100° to 110°F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 1 cup mashed potatoes
  • 2 eggs


  1. Combine 1 cup flour, sugar and salt in large mixer bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs; set aside. Place warm water in small bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture, milk and mashed potato to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours. Remove dough from refrigerator; roll on well floured surface to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter; place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.Bake at 400°F for 12 to 15 minutes or until golden. Remove from sheet; serve warm.

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