Potato corn triangle biscuits: A quick classic recipe

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Potato corn triangles A retro quick bread recipe from 1969

How to make these triangle-shaped 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.

Potato corn triangles A retro quick bread recipe from 1969

Potato corn triangle biscuits

Yield: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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

  1. Combine dry instant potatoes and 2 cup hot water; stir till moisture is absorbed.
  2. Blend in shortening.
  3. Sift together flour, 2 tablespoons sugar, baking powder, and 1/5 teaspoon salt.
  4. Stir in cornmeal; add to potato mixture.
  5. Blend in milk.
  6. Turn dough onto well-floured surface.
  7. Knead 3 or 4 times.
  8. Roll into 9-inch circle.
  9. Making potato corn trianglesCut into 12 triangles.
  10. Place on ungreased baking sheet 2 inches apart.
  11. Bake in 400 (F) oven for 20 to 30 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount 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.

MORE: Get some different vintage potato recipes here!

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