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Ingredients
- 1 pkg. yeast
- 1/4 c. sugar
- 1 tsp. salt
- 1 egg, beaten
- 5 Tbsp. melted Crisco, cooled
- 1 1/2 c. lukewarm water
- 5 c. all-purpose flour
Method
- Mix yeast, sugar and salt.
- Add water and let mixture soften. Stir in 2 1/2 cups flour.
- Add shortening, egg and rest of the flour to make a soft dough.
- Put in refrigerator.
- Will store easily for 1 week in refrigerator.
- Take out when needed.
- Knead and roll out dough and cut with biscuit cutter.
- Put in pan and let rise until doubled in bulk.
- Brush with melted butter and bake at 425°.
