1 c. flour
1 tbsp. salt
1/2 c. warm water
1 pkg. yeast
2 tbsp. lard
1 c. warm water

Mix 1/2 cup warm water and yeast and set aside. Mix everything but yeast well. Then add yeast. Mix again. Let mixture set for about 5 minutes. Add mixture to 1-gallon crock of flour, forming hole in center of bowl (in flour). Pour mixture in hole. Mix well, adding flour gradually. Put on a floured paper. Knead for about 5 minutes, adding a little flour as you knead. Put in pot with lid. Let raise 1 to 1 1/2 hours. Then punch down. Knead a few times, then separate (in halves). Then separate each half into 2 more sections of dough. (Should have 4 balls of dough.) Then squeeze each ball into 3 more balls, making 12 round biscuits. Grease pan. Turn tops over in butter or grease in pan, then turn back over in pan (so tops will brown pretty). Let raise to double their size.

Bake until golden brown, approximately 10 to 12 minutes.