Ingredients
2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)4 cups warm milk (110° to 115°)1 cup sugar1 cup shortening7 to 7-1/2 cups all-purpose flour, divided2 teaspoons baking powder1 teaspoon baking soda1 teaspoon saltMelted butter, optional
Preparation
In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.
