How to make triangle-shaped corn biscuits (1969)
These golden, three-cornered potato corn triangle biscuits will make any meal sparkle. The flavor (from instant mashed potatoes!) will bring back memories of your grandmother’s potato bread.
MORE: This old-fashioned baking powder biscuit recipe from the 1950s turns out delicious every time
Potato corn triangle biscuits
Ingredients
- 2/3 cup packaged instant mashed potatoes
- 1/3 cup shortening
- 1-1/4 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup cornmeal
- 1/2 cup milk
Instructions
- Combine dry instant potatoes and 2 cup hot water; stir till moisture is absorbed.
- Blend in shortening.
- Sift together flour, 2 tablespoons sugar, baking powder, and 1/5 teaspoon salt.
- Stir in cornmeal; add to potato mixture.
- Blend in milk.
- Turn dough onto well-floured surface.
- Knead 3 or 4 times.
- Roll into 9-inch circle.
Cut into 12 triangles. - Place on ungreased baking sheet 2 inches apart.
- Bake in 400 (F) oven for 20 to 30 minutes.
Cut into 12 triangles. Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 201mgCarbohydrates: 38gFiber: 2gSugar: 0gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
