1 pkg dry yeast 2 c. lukewarm water 4 c. self- rising flour 1/4 c. sugar 3/4 c. shortening 1 egg
Dissolve yeast in water. Mix together in a large bowl with all other ingredients. Store covered in refigerator and use as desired. This batter will keep for several days. To cook: spoon batter into well greased muffin tins and bake immediately at 425º for 20 mins. You do not have to wait for them to rise.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.