1 cake yeast or dry yeast or Rapid Rise yeast
1/2 c. lukewarm water
1/2 c. sugar
1 egg
1 1/2 tsp. salt
2 c. warm water
1/2 c. shortening
8 c. flour

Dissolve yeast in 1/2 cup lukewarm water, stirring in 1 teaspoon sugar and let mixture stand for 30 minutes.

Meanwhile, cream shortening with rest of sugar and add beaten egg. Add the 2 cups of warm water, salt and dissolved yeast. Stir in enough flour to make a stiff dough, beating well. Knead until dough is smooth and elastic, keeping dough as soft as possible, yet stiff enough to handle. Return to greased bowl and brush over with melted fat. Cover and keep in warm place (not too hot), until dough doubles in bulk.

Knead again and roll out on board and cut with biscuit cutter. Make about the thickness of cookies. Grease on both sides with butter and store in greased cupcake pans. Put 3 or 4 biscuits in each cupcake cup, standing up. Let rise again and bake.