Title: Fried Biscuits
Categories: Breads
Yield: 24 Servings

4 c SCALDED MILK, (COOLED TO
-LUKEWARM)
1 pk DRY YEAST
3 c FLOUR
1/2 c LARD, melted (OR SHORTENING)
1/4 c SUGAR
2 ts SALT
2 c FLOUR

In a large bowl, add the milk in a stream to the yeast and stir until yeast
is dissolved. Beat in 3 cups of the flour and let batter rise, covered in a
warm place for about 1 hour. (best place is in your oven with the oven
light on). Then beat in the lard or shortening, sugar, salt and remaining 2
cups of the flour. Beat the dough until it leaves the sides of the bowl and
let it rise in a warm place for about 1 hour. (back to the oven). Roll out
dough 1/2" thick on a slightly floured board, and with a floured 2 inch
cutter or glass, cut out rounds. Fry the rounds in batches in deep hot fat
350* turning them unrtil they are golden brown. Transfer to paper towels to
drain and serve hot. Makes 24. Please note--this is the original recipe, I
do not use lard; I used a vegetable shortening. Lard does give it a
different texture. 94-10-18 -- Granma

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard
on May 07, 1997