Filled Biscuits

• 1 med. potato
• 1/2 c. potato water
• 1 pkg. dry yeast
• 2/3 c. sugar
• 2/3 c. margarine
• 1 c. cold milk
• 2 eggs, beaten
• 5 1/2 c. all-purpose flour
• 1 1/2 tsp. salt

Peel and slice 1 medium potato. Cook in water until tender and drain (save water). Sprinkle dry yeast in 1/2 c. warm potato water and set aside. Add sugar, margarine and salt. Add the mashed potato to the mixture. Then add cold milk, eggs and 1 c. all-purpose flour. Beat until smooth. Stir in yeast. Add 4 1/2 c. flour. Knead mixture on floured pastry cloth about 5 minutes or until smooth. Cover with waxed paper and then with clean damp cloth and place in refrigerator. (The dough will keep in the refrigerator 4-5 days). Take the chilled dough out and roll into 1/3-1/2″ thick. Cut with floured doughnut cutter. Cover with waxed paper and set aside to rise – 45 minutes to 1 hour. Heat oil to 375 degrees F. and fry until golden brown. Makes 3 dozen. This dough also makes delicious rolls. This dough needs to be refrigerated to make it easy to shape. Otherwise, it will be too soft to handle. For rolls, bake in 350 degree oven until golden brown.