1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1/4 c. brown sugar (packed)
1 1/2 tsp. salt
1/2 c. wheat germ
1 egg
3 tbsp. shortening
2 3/4 to 3 1/4 c. all-purpose or unbleached flour

Dissolve yeast in warm water in large mixer bowl. Stir in sugar, salt, wheat germ, egg, shortening and 1 3/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Place dough in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough. Shape bits of the dough into 1 1/2-inch balls with greased hands (dough is slightly sticky). Place in 2 greased round layer pans, 9 x 1 1/2 inches. Let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake until biscuits are brown, 20 to 25 minutes. Makes 2 dozen biscuits.

If using self-rising flour, omit salt.