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Topknot Biscuits

Yield 1 1/2 dozen

Ingredients

  • 1 package dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3 tablespoons shortening
  • 3/4 cup milk
  • Melted butter or margarine

How to Make It

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

  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. 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 (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 450° for 8 minutes. Brush tops with melted butter before serving.

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