2 c. milk, scalded
1 pkg. yeast in 1/2 c. warm water
4 rounded tbsp. sugar
3 tbsp. butter or lard
1 tbsp. salt
6 c. flour

After yeast has dissolved and set for 5 minutes, mix all ingredients together in the order they appear. Reserve 1/2 cup flour to use while kneading.

Knead the dough for 5 minutes. Let rise covered in a greased crock or bowl in a warm place until double in bulk. Punch down and knead again and let rise a second time in greased crock or bowl until double in bulk. Punch down and gently knead for 1 minute.

Spread dough out on floured board until 3/4 inch thick. Cut with donut hole cutter or with a 6-ounce orange juice can into biscuits. Have ready a deep fat fryer or large saucepan with at least 3 inches of hot Crisco shortening. Gently ease biscuits into hot oil, turning as they cook to insure even browning.

Remove biscuits when they are uniformly a medium brown. Place in basket lined with absorbent toweling and keep warm. Fry all of the biscuit cut outs in the same manner. Serve warm with butter and apple butter.