1 tsp. shortening
1 tsp. salt
1/4 c. sugar
1 cake yeast (1 heaping tbsp.)
1 1/2 c. lukewarm water
3 1/2 c. sifted flour
1 egg, well beaten
melted butter

Add shortening, salt, sugar and crumbled yeast to water and stir until shortening is melted. Stir in sifted flour; cover and set aside in a warm place, free from drafts, to rise. When doubled in bulk, add egg. Knead lightly and let rise again until doubled in bulk. Roll out 1/2-inch thick on a well floured board and cut with biscuit cutter 2-inches in diameter (or just pinch off the desired amount). Place in greased cups; top with butter and bake at 400°F for 20 minutes.

Aunt Ruth doesn't know how many it makes. That's the mystery.