Dissolve 2 packages dry yeast in 1/2 cup warm water. Bring to a boil 1 cup water and add 1 stick butter and 3/4 cup shortening. Remove from heat and cool. In large bowl mix 2 eggs and 2/3 cup sugar. Add 1 cup cold water. Combine this mixture with shortening mixture. To this add 7 cups self rising flour. Cover and place in refrigerator until ready for use. Roll out on floured board. Cut with biscuit cutter, fold in half and place on baking sheet. Allow to rise for 1 hour. Bake at 400 to 425 degrees for 10 to 12 minutes. Keeps 3 to 4 days in refrigerator.