Yield: 2 Servings
|2 packs||Dry yeast|
|1 cup||Warm water|
|1 cup||Boiling water|
|2 \N||Eggs; beaten|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .