1 pkg. active dry yeast
2 tbsp. warm water
2 tbsp. granulated sugar
2 c. milk
1 tsp. salt (optional)
About 3 c. all-purpose flour, divided
1/4 c. vegetable oil
Vegetable oil for deep frying

Dissolve yeast in warm water. Add sugar and stir thoroughly. Heat milk slightly. Put milk and yeast mixture in a large mixing bowl or bowl of an electric mixer. Stir to mix.

Stir salt, if used, into 1 cup of the flour. Gradually add flour mixture to yeast mixture, beating well. While beating, add 1/4 cup oil and enough of the remaining 2 cups flour to make a soft workable dough. Beat with a dough hook or knead dough until it is smooth and elastic.

Grease a large bowl; add dough and turn to coat all sides. Cover with waxed paper and a cloth. Let rise until double in bulk.

Punch down dough. Have oil heated to hot, but not smoking. Oil should be deep enough for deep frying. Pinch off dough, about the size of a large walnut for small biscuits, and roll lightly in palms of hands to make a round ball. Drop balls, a few at a time, into hot oil. Balls will sink to the bottom and then rise. Cook until golden brown on one side, then turn to cook other side (sometimes balls turn by themselves in oil). Cook until biscuits are golden brown. Drain on paper towels.

Serve fried biscuits with apple butter, honey, butter, jelly, or a sprinkling of confectioners' sugar.

NOTE: If desired, fry half of dough. Cover and refrigerate remaining dough. Use refrigerated dough within 2-3 days. For rolled biscuits, punch down dough, then roll on a flour-dusted board to about 1/2 inch thickness. Cut into 3-inch rounds. Place on a greased baking sheet and let come to room temperature. Bake at 400 degrees for 10-15 minutes.