| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 4 | Servings | |
INGREDIENTS
| 3 1/2 | ts | Active dry yeast |
| 2 | c | Warm milk (105 to 115 degrees) |
| 1/4 | c | Shortening |
| 3 1/2 | To 4 1/2 cups flour | |
| 2 | tb | Sugar |
| 2 | To 3 tsp salt |
INSTRUCTIONS
Makes about 4 dozen. Oil for deep frying Dissolve yeast in milk and let stand until foamy, about 10 minutes. Stir in shortening. Gradually add flour, sugar and salt and mix until smooth. cover with damp towel and let stand in warm draft-free place until doubled, about 2 hours. On lightly floured board roll dough into rectangle 1/4 inch thick. Heat oil to 375 degrees. Cut dough with biscuit cutter and drop a few at a time into oil. When biscuit is puffed and browned, turn to brown other side. Remove with slotted spoon, drain on paper towels and serve immediately. Biscuits can be made ahead and reheated at 200 degrees for 5 to 10 minutes. Ramada Inn, Nashville, IN. Bon Appetite
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