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YEAST BISCUITS
10 biscuits For a change of pace, try yeast biscuits — they’re light airy little morsels. The yeast biscuit method calls for softening yeast in milk. The minimum mixing required for biscuit making would not insure thorough blending of the dry yeast if it were combined with the flour.
1 package dry yeast 1 / 4 cup shortening 2/3 cup milk, warmed 2-14 cups enriched 1/4 cup sugar self-rising flour*
Soften yeast in milk; stir in sugar. Cut shortening into Hour until mixture resembles coarse crumbs. Blend in yeast mixture. Turn onto lightly floured surface and knead gently 30 seconds. Roll out 1 2-inch thick. Cut biscuits. Place on greased baking sheet. Cover and let rise in warm place (80 to 85°) until doubled, about 30 minutes. Bake in preheated 425° oven 8 to 10 minutes, or until lightly browned.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
92.2%