1 1/4 c. instant, nonfat dry milk
2 tbsp. yeast (2 pkg.)
3/4 c. sugar
2 1/2 c. warm water (110 degrees)
3 tbsp. oil
8 1/2 c. self-rising flour
Shortening (for frying)

In a large bowl combine milk, yeast and sugar. Combine water and oil; add to dry ingredients. Mix well until no yeast lumps remain. Add flour, 1 cup at a time, stirring slowly. After 5 cups are added knead in remaining flour slowly on floured surface after all flour is added, knead 5 minutes.

Roll dough in sections, if necessary, to 1/2 inch thickness. Cut with 2 inch biscuit cutter. Form scraps into a ball and reroll and cut. Put on a floured cookie sheet. Let rise in a warm area for 1 hour.

Heat deep shortening to 350 degrees. Add biscuits without crowding. When edges turn brown, turn once. Biscuits cook quickly. Remove with tongs. Drain on paper towels.