1 c. cold water
2 yeast cakes
1 c. shortening
1 c. sugar
1 1/2 tsp. salt
1 c. boiling water
2 eggs
6 c. flour

Soak yeast cakes in cup of cold water. Pour boiling water over shortening, sugar and salt. Blend and let cool. Add beaten eggs to shortening and sugar mixture. Stir yeast and water until dissolved then add to shortening, sugar and egg mixture. Stir in flour until thoroughly incorporated.

Place in greased bowl turning to coat both sides. Cover and place in refrigerator at least 4 hours (or up to 2 weeks.) Three hours before using - turn out onto floured board, knead just until smooth. Roll out 1/3 inch thick, cut with floured biscuit cutter. Place in pans with oil in bottom, turning to coat both sides. Place in warm place to rise. Bake at 400 degrees until brown. Makes approximately 3 dozen.

Note: Can be found at Skaggs in refrigeration case near canned biscuits.