1 pkg. dry yeast
2 c. lukewarm water (I prefer to use milk)
5 1/2 c. sifted enriched flour
1/2 c. melted shortening
3 tbsp. sugar
1/2 tsp. salt
4 1/2 tsp. baking powder

Soften yeast in water or warm milk, stir in two cups flour, cover and let stand at room temperature or overnight. Stir in shortening. Sift 2 cups flour, sugar, salt, baking powder and soda, add to batter with 1 1/4 cups flour or enough to make a moderately stiff dough.

Turn out on board and knead until satiny, divide in half roll out 1/2" thick, use 2" biscuit cutter. Form cut dough into balls and place on greased baking sheet.

Brush with milk (sometimes I do and sometimes I don't). Let rise one hour (I find that pudding them as close to a warm place as possible they will rise more than double and are lighter when done). Bake at 400 degrees for 15 to 20 minutes. (Here again I have yet to have them in the oven longer than 15 minutes.) You have to watch the browning of them. From a late 1850 recipe using sour dough starter.