Potato Biscuits

*I used dry yeast for this recipe, here is a simple conversion

   1ounce = 28.3 grams

Prepare yeast
I always test my yeast prior adding it to the flour and other ingredients, even though dry yeast is marked with the expiration date and should be active until that date, I always want to make sure it is 100% active. When working with fresh yeast this process is necessary.

Take 1cup milk and warm it to approximately 90-100F/32-37C/, it should be warmer than your body temperature but not hot. Hot  milk will kill the yeast. Pour heated milk into a bowl, container what ever you have on hand. Add a pinch of sugar to the milk, stir, add the yeast and stir the yeast into the milk. Cover with plastic wrap and let sit for several minutes. When the yeast has become bubbly or foamy on the top, your yeast is active and ready to be used.

In the meantime while your yeast is getting activated take a large bowl and put sifted flour, salt, grated potatoes, egg, oil and at last your activated yeast into the bowl and mix well with a wooden spoon.
Secret of delicious biscuits is slightly soft dough, so don’t be worried when the dough is sticky. It is okay.
Cover with plastic wrap and let rise in warm place.Once risen, dump the dough onto a well floured surface, at this point you can knead it for a minute, and then just using your hand spread the dough,with palm of you hand to about 1 -11/4 inch/2.54cm-3cm/ thick. Avoid using large cutters,I used a small circle cutter. If you don’t have a small cutter, find a small glass and you can easily use that instead, just make sure you dip the edges in the flour to prevent sticking.

Preheat the oven to 350 F/195C/
 Place the biscuits on the parchment lined baking sheets, and let rise again, for about 20 minutes or so.
Brush the tops with egg wash. I sprinkled some caraway seeds on the top as well. Bake at preheated oven, for about 20 minute or so, when risen  what I did I turned on the broiled and let them broil for a minute or 2 to get the tops a bit brown.At this time you could also add some grated cheese on the top if you’d like.
Take them out of the oven, let cool or eat warm, both ways there are delicious.
I recommend freezing them the day they are made and then you can snack on them during the week, and they feel like fresh from the oven. When defrosting them, I recommend just letting them defrost naturally, if you must use the microwave, they are best eaten immediately after they come out of the microwave.Also, I halved this recipe and it worked perfectly fine.
Hope you like them.