1 pt. milk
1/8 lb. butter
2 yeast cakes or env.
1/2 c. warm water
2 well beaten eggs
1/2 c. sugar
1 1/2 tsp. salt
5-6 c. reg. flour

Scald milk and let cool; while still warm, add butter. Dissolve yeast in water. Combine mixtures and add remaining ingredients. Mix in large bowl. Cover with damp cloth and set aside to rise about 2 hours or until double in bulk. Cut down with knife. Make into cloverleaf biscuits using teaspoon, rolling small portions of dough over and over in floured hands. Put 3 portions in each cup of well buttered muffin pans and let rise again. Bake about 15 minutes in 375 degree oven; brush with butter and serve piping hot. Half recipe makes about 1 1/2 to 2 dozen biscuits.