3 c. sifted plain flour
1/4 c. sugar
1 1/4 tbsp. baking powder
1 1/2 tsp. salt
3/4 c. Crisco
14 oz. milk
1 pkg. dry yeast
1/4 c. warm water

Place flour, sugar, baking powder and salt in large mixing bowl with a pastry blender. Work Crisco into dry ingredients until mixture looks like coarse meal. Gradually mix in milk and dry yeast that has been dissolved in 1/4 cup lukewarm water. Mixture should be fairly thin. Add flour until mixture can be kneaded. Place dough on board and continue adding flour as necessary to be able to knead without dough sticking to board. Place in refrigerator at least 4 hours, better if overnight. Roll out dough. Cut biscuits with biscuit cutter and allow to rise 1 to 2 hours before cooking in 400°F oven. Cook for 7 to 9 minutes.