Yield: 2 Servings
Measure | Ingredient |
---|---|
2 packs | Dry yeast |
1 cup | Warm water |
1 cup | Boiling water |
¾ cup | Sugar |
2 \N | Eggs; beaten |
1½ teaspoon | Salt |
6 cups | Flour |
1 cup | Solid shortening |
1 \N | Stick butter or margarine |
Dissolve yeast in warm water. Set aside. In large bowl pour boiling water over shortening & dissolve. Add other ingredients except butter. Mix well.
Refrigerate overnight. Roll out dough about ¼-inch thick. Cut with biscuit cutter. Dip in melted butter. Layer biscuits in greased bundt pan about half full (or slightly less). Let rise 2 hours longer. Bake for 30 minutes at 350 until light brown. Makes 2 recipes.
BEVERLY PHILLIPS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .