4 c. thick Hasty Pudding
1 yeast cake, dissolved in 1/2 c. lukewarm water
1 egg, beaten
1 tbsp. melted shortening
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 c. molasses
4 to 5 c. flour

Make the Hasty Pudding and when lukewarm, add dissolved yeast and mix well. Then add the egg, shortening, spice and molasses. Add enough flour to make a stiff dough. Knead well. Let rise overnight. Shape into biscuits. Let rise until light and bake in hot oven (400°F) about 20 minutes.

Note: See Hasty Pudding recipe.