Entire Wheat Biscuit Recipe 2 ingredients

• ¼ cake of compressed yeast (to mix at night)
• ½ teaspoonful of salt
• ¼ cup of melted shortening
• 1 cake of compressed yeast (to mix in the morning)
• ¼ cup of molasses
• 1½ cups sifted entire wheat flour
• ½ cup lukewarm water
• ½ cup of scalded milk
• ¾ cup of white bread flour

To prepare this Entire Wheat Biscuit Recipe 2, first soften the yeast in the water, add the liquid ingredients, then stir in the flour; cut through the dough again and again, to mix very thoroughly. The dough is too soft to knead. Cover and set aside, to become light, as usual. Melt a little shortening, dip the fingers into it, pull off bits of the dough (about two ounces or one-fourth a cup) and shape them, one by one, into rounds. If the fingers are kept well-buttered, the dough will not stick to them in the least. Dispose the rounds close together in buttered baking pans. Let become very light, bake about fifty minutes. Glaze with starch or starch and sugar.