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Listed in: Breads (Yeast) / Fancy
2 cups milk
1 yeast cake
About 5-1/2 cups flour
1/3 cup melted shortening
2 eggs
2 teaspoons salt
1 tablespoon sugar
Scald milk and cool until lukewarm. Soften yeast in two tablespoons of milk and add to the rest. Add two and one-half cups flour, beat well and let rise until light and full of bubbles. Add shortening, beaten eggs, salt, sugar and flour to make a dough as soft as can be handled. Let rise until doubled in bulk. Knead down, cut off pieces of dough and shape in large flat biscuits four inches in diameter and one-third inch thick. Let rise on a well floured board until light. Remove with a broad spatula to a hot griddle. Cook slowly until browned on one side, then turn and brown the other side. Tear apart, toast and spread with melted butter.
Time in cooking, 12 minutes each. 12 muffins.
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