1 package active dry yeast
2 cups warm water (105 to 115 degrees)
4-1/2 cups all-purpose flour*
1 tablespoon sugar
2 teaspoons salt
1/2 cup shortening
Margarine or butter, softened
Dissolve yeast in warm water; reserve. Mix flour, sugar and salt. Cut in shortening until mixture resembles fine crumbs. Stir in reserved yeast mixture to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured cloth-covered board. Knead 20 to 25 times. Divide into halves; roll each half 1/4 inch thick. Cut with floured 2 inch biscuit cutter. Spread tops of biscuits with margarine. Place half of the biscuits buttered sides up 1 inch apart on ungreased cookie sheet. Top with remaining biscuits, buttered sides up. cover; let rise until almost double, about 45 minutes.
Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes. Serve hot.
About 2-1/2 dozen biscuits.
*If using self-rising flour, omit salt.
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