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1 quart milk
Add yeast to warm water. Add other ingredients and let dough rise.
Work into biscuits and drop into hot oil. (Note that there is no mention of water, so I'd use 1/4 to 1/2 cup water and then adjust the remaining liquid as needed.
Poster's Notes:
The recipe card comes from this restaurant, I don't even know if it still exists. Friends took us there, or perhaps just gave us this card, perhaps 25 years ago. They lived in Bloomington, Indiana at the time.
Notes on the card say: This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The oil should be slightly hotter than 350°F. If oil is too hot, the biscuits will be soggy in the center. (I notice I have written in amounts for 1/4 of the recipe)
Posted by Barbara Berner
Nutritional Info Per Serving: N/A
1/4 cup sugar
2-2/3 package dry yeast or 1/6 cup yeast
1/2 cup shortening
6 tsp. salt
7 to 9 cups flour
Given the proximity of Chanukah and Thanksgiving (in USA at least) these fried biscuits come to mind. Hanukkah is the only time of year I fry anything, so we haven't had these in years. But we remember loving them. As my adult son reminds me: anything fried is good.