Fried Biscuits

In a large bowl, combine warm water and yeast. Let stand for 5 minutes. Meanwhile, in a small bowl, combine the dry milk powder, sugar, and salt.

Whisk the 1 tablespoon cooking oil into the yeast mixture. Add milk powder mixture and whisk until foamy and well combined. Using a wooden spoon, beat in the flour, 1/2 cup at a time, until dough is of good rolling consistency and not too sticky.

Cover and let rest in a warm place for 10 minutes. Turn dough out onto a lightly floured surface. Lightly roll or pat dough until almost 1/4-inch thick. Cut the dough with a floured 2-1/2-inch biscuit cutter. Do not reroll.

Meanwhile, fill a large, deep saucepan or deep-fat fryer with 1-1/2 to 2 inches of cooking oil or shortening. Heat oil to 365 degree F. (For best results, use a deep-fat frying thermometer. Be sure to place it so the bulb doesn't touch the pan.)

Using a metal slotted spoon, carefully lower biscuits, 2 or 3 at a time, into deep, hot fat. Fry for 3 to 4 minutes or until double in volume and golden brown, turning once and spooning fat over squares as they fry. Remove with a slotted spoon. Drain on a wire rack set over paper towels. Keep biscuits warm in a 250 degree F oven while frying remaining biscuits. Repeat with remaining biscuits. Serve warm. Serve with apple butter, if you like. Makes about 12 biscuits.