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1
Dissolve yeast in hot water.
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2
Add in sugar and stir thoroughly.
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3
Heat lowfat milk slightly.
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4
Put lowfat milk and yeast mix in a large mixing bowl or possibly bowl of an electric mixer.
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5
Stir to mix.
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6
Stir salt, if used, into 1 c. of the flour.
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7
Gradually add in flour mix to yeast mix, beating well.
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8
While beating, add in 1/4 c. oil and sufficient of the remaining 2 c. flour to make a soft workable dough.
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9
Beat with a dough hook or possibly knead dough till it is smooth and elastic.
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10
Grease a large bowl; add in dough and turn to coat all sides.
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11
Cover with waxed paper and a cloth.
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12
Let rise till double in bulk.
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13
Punch down dough.
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14
Have oil heated to warm, but not smoking.
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15
Oil should be deep sufficient for deep frying.
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16
Healthy pinch off dough, about the size of a large walnut for small biscuits, and roll lightly in palms of hands to make a round ball.
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17
Drop balls, a few at a time, into warm oil.
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18
Balls will sink to the bottom and then rise.
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19
Cook till golden on one side, then turn to cook other side (sometimes balls turn by themselves in oil).
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20
Cook till biscuits are golden.
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21
Drain on paper towels.
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22
Serve fried biscuits with apple butter, honey, butter, jelly, or possibly a sprinkling of confectioners sugar.
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23
NOTE: If you like, fry half of dough.
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24
Cover and chill remaining dough.
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25
Use refrigerated dough within 2-3 days.
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26
For rolled biscuits, punch down dough, then roll on a flour-dusted board to about 1/2 inch thickness.
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27
Cut into 3 inch rounds.
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28
Place on a greased baking sheet and let come to room temperature.
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29
Bake at 400 degrees for 10-15 min.
