Title: Nashville Fried Biscuits
Categories: Breakfast Bread
Yield: 72 Servings
| 1 | qt | MILK |
| 1/4 | c | SUGAR |
| 2 2/3 | pk | DRY YEAST |
| 1/2 | c | LARD OR SHORTENING |
| 6 | ts | SALT |
| 9 | c | FLOUR |
ADD YEAST TO WARM WATER (1/2 CUP). ADD OTHER INGREDIENTS AND LET DOUGH
RISE. WORK INTO BISCUITS AND DROP INTO HOT FAT. RECIPE WILL MAKE ABOUT SIX
DOZEN BISCUITS. THEY CAN BE FROZEN AND STORED. WHEN YOU WORK THEM UP DON'T
LET THEM RISE TO MUCH. THE FAT SHOULD BE SLIGHTLY HIGHER THAN 350 F. IF FAT
IS TO HOT THE BISCUITS WILL BE SOGGY IN THE CENTER. THE BISCUITS WILL BE
SOGGY IN THE CENTER.