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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 triangle biscuits

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.

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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.

Category: Vintage bread recipes
MORE: Get some different vintage potato recipes here!

More stories you might like

  • Source: Better Homes & Gardens
  • Original publication date: October 1969

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