Dissolve yeast in warm water. Sift dry ingredients in large bowl and cut in shortning. Add yeast and milk, mixing well. Knead quickly 20-30 times. Roll and cut out. Allow to rise 10 minutes. Bake at 400 for 12-15 minutes. Dough can be stored several days in refrigerator and made into biscuits, allowing 15-20 minutes to rise. To freeze: roll and cut and place on cookie sheet until frozen. Then put in freezer bags. To bake, don't thaw. Place biscuits in oven. Turn to 400; bake until golden brown. Biscuits will rise as oven heats.

Mrs N.R. Hosey (Judy)

Marvell, Ar

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,