1 c. milk
2 tbsp. sugar
1 tsp. salt
1 pkg. yeast
1 c. lukewarm water
6 c. flour
4 tbsp. melted shortening

Scald milk. Add sugar and salt; cool to lukewarm. Dissolve yeast in warm water. Add to warm milk mixture. Add 1/2 the flour and shortening. Beat until smooth. Add rest of flour to make soft dough. Knead until smooth and elastic.

Place in well greased bowl and let rise until double in size (2 hours). Divide into 18 portions and shape into round biscuits. Place on lightly floured board, cover and let rise 1/2 hour. Roll each biscuit 1/4 inch thick, keeping round shape. Bake on ungreased griddle 10 minutes. As they brown, reduce and bake more slowly. Serve warm or split and toast. (1 1/2 dozen.)

NOTE: I browned the muffins in a non-stick skillet, then put them on a cookie sheet and baked them for 15 minutes at 350 degrees.