Ingrients & Directions
2 pk Dry yeast
1 c Warm water
1 c Boiling water
3/4 c Sugar
2 Eggs; beaten
1 1/2 ts Salt
6 c Flour
1 c Solid shortening
1 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 1/4-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,
Yields
2 Servings