Yeast Biscuits

1 c. water
3 whole eggs
2 pkgs. dry yeast
6 c. self-rising flour
1 c. water
1 c. shortening
3/4 c. sugar

Bring water to boil, remove from heat.
Add shortening and sugar.
Stir until dissolved, cool to lukewarm.

Beat egg, add water, mix well.
Add yeast, mix.
Add to above mixture.
Stir liquid into flour, mix well.
Refrigerate overnight.
Roll out as you would biscuits.
Dip in melted margarine and let rise in warm place for 20 minutes before cooking.
Bake as you would biscuits until brown (at 400 to 425 degrees).
Dough will keep in refrigerator for 2 weeks.