1 cup shortening

3/4 cup sugar

1/2 tsp salt

1 cup water, boiling

2 eggs, beaten

2 package yeast

1 cup lukewarm water

6 cup plain flour, unsifted

Pour boiling water over shortening, sugar and salt. Blend in mixer; cool. Add eggs. Sprinkle yeast into lukewarm water; add to mixture. Stir in flour. Beat in mixer until it becomes too thick to beat. Put in large bowl, cover and refrigerate at least 4 hours.

Roll out 3 or 4 hours before baking on floured board. Cut with biscuit cutter. Dip in melted butter; stretch and fold over. Let rise. Bake at 450 degrees. Can refrigerate up to 2 weeks. Yields 5-6 dozen.

Recipe by E. Jean Sharpe

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