2 pkg. dry yeast (fast acting)
2 c. boiling water
1 c. lukewarm water
1 c. butter-flavored stick Crisco
3/4 c. sugar
2 tsp. salt
2 eggs, beaten
6 c. Pillsbury bread flour
2 sticks melted butter

Dissolve yeast in lukewarm water in large bowl. Pour boiling water over shortening and dissolve. Add sugar, salt, eggs, flour and dissolve yeast. Mix well and refrigerate overnight or until dough is thoroughly chilled. Roll dough out to 1/4-inch thick. Cut with biscuit cutter. Dip each biscuit into melted butter and stand biscuits on sides in two greased Bundt pans. Let rise 2 to 3 hours.

Bake at 350°F for 30 minutes. When serving, just pull apart and enjoy!

Tip: To dissolve yeast, put 1 teaspoon sugar in warm water; sprinkle yeast on top. Do not stir.