Ingredients
1 1/4 cups powdered milk (also called instant non-fat dried milk)
2 tablespoons yeast
3/4 cup sugar
2 1/2 cups water, heated to 110 degrees
3 tablespoons oil
8 1/2 cups self-rising flour
Shortening, for frying
Directions
In a large bowl, combine the powdered milk, yeast and sugar.
In another bowl, mix the water and oil. Add the liquids to
the powdered milk mixture and mix until no yeast lumps
remain.
Add flour, 1 cup at a time, stirring slowly. After 5
cups are added, begin kneading in remaining flour, slowly,
on a generously floured surface. After all the flour is
added, continue kneading 5 minutes more. Roll out dough, in
sections if necessary, to 1/2-inch thick. Keep surface
floured. Cut with a 2-inch biscuit cutter. Form scraps into
a ball, reroll and cut.
Place biscuits on a floured cookie sheet. Let rise in a
warm area for 1 hour.
Heat shortening in a deep pan to 350 degrees. Add
biscuits without crowding. When edges turn brown, turn once.
Biscuits cook quickly. Remove with tongs. Drain on paper
towels. Serve hot with apple butter.
Makes 4 dozen biscuits