HOOSIER FRIED BISCUITS

1 pkg. dry yeast
3 Tbsp. warm water
3 Tbsp. vegetable shortening, melted
1 c. lukewarm milk
3 Tbsp. granulated sugar
2 tsp. salt
3 1/4 c. flour (approximately)
1 qt. vegetable oil, for
frying

Dissolve yeast in warm water in large bowl. Stir in
shortening. Add milk, sugar and salt. Add flour gradually to make a stiff dough. Knead on floured surface until dough is mixed and smooth. Place in a greased bowl. Turn to coat all sides of dough with grease. Cover with damp towel and let rise until double, about 1 hour.

Punch down. Flour hands. Pinch off walnut-size pieces
of dough. Stretch and pat into a biscuit shape. Heat oil in
2-quart saucepan or deep fat fryer to 375 degrees. Drop into hot oil and fry until golden on one side. Turn and fry on other side.

Drain on paper towels. Roll in a mixture of 1 cup sugar and 2 teaspoons cinnamon. Serve hot. Makes 24 biscuits.

Dough keeps well in refrigerator 3 to 4 days.