1 c. milk
1 tbsp. sugar
2 tbsp. butter
3/4 tsp. salt
2 tbsp. lukewarm water
1 egg (optional)
3 1/2 c. LIGHT CRUST FLOUR (sifted)
1 yeast cake or 1 pkg.

Scald milk; then add sugar, butter and salt, stirring until dissolved. When lukewarm, add yeast dissolved in lukewarm water. Beat in egg, then add flour, stirring in part of the flour, kneading in the rest. Use only enough flour to form a dough that can be handled easily.

Place dough in a bowl, brush top with melted butter. Cover bowl and let dough rise in a warm place until it doubles in bulk, about 1 1/2 hours. Roll dough and cut into rounds with a floured biscuit cutter.

Dip a knife handle in flour, then use to make deep crease across the middle of each biscuit. Fold biscuits over and press the edges together lightly. Place biscuits in rows in greased pan. Let rise in a warm place until light, about 35 minutes. Bake in a hot oven (425 degrees) about 20 minutes. Remove from pan at once.