Squash Biscuit Recipe 2 ingredients

• 1/3 cake of compressed yeast
• ¼ cup of brown sugar
• ½ cup of lukewarm water
• ½ teaspoonful of salt
• ½ cup of scalded milk
• ¼ cup of melted butter
• ½ cup of cooked squash
• About 3 cups of bread flour

To prepare this Squash Biscuit Recipe 2, first soften the yeast in the water, add the other ingredients and mix to a soft dough. Knead nearly ten minutes, using no more flour than is necessary. Cover and let stand over night. In the morning the mixture should have doubled in bulk. Turn upside down on a floured board, then pat and roll into a sheet nearly an inch thick. Dip a cutter in flour and cut into rounds. Set these close together in a baking pan, first brushing the surfaces that will come in contact with melted butter. When very light (double in bulk) bake about half an hour. Glaze with starch and sugar just before removing from the oven.