Topknot Biscuits

1. 1

   Combine yeast and warm water, stirring to dissolve; let stand 5 minutes or until bubbly. Set aside.

2. 2

   Sift together dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse meal; add yeast mixture and milk, and mix well. Turn dough out onto a floured surface; knead 4 to 5 times.

3. 3

   Roll dough to 1/4-inch thickness; cut 18 biscuits using a 2- inch biscuit cutter and an additional 18 biscuits using a 1 1/4-inch biscuit cutter. Place larger biscuits 2 inches apart on an ungreased baking sheet; top each with a smaller biscuit. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk. Bake at 450u00b0 for 8 minutes. Brush tops with melted butter before serving.

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