Puffed Biscuits - active dry yeast

Method

• In a large bowl, combine the yeast and 2 cups of flour.
• In a medium saucepan, combine the milk, sugar, butter and salt and cook over medium heat, stirring constantly, just until the butter melts.
• Pour the milk mixture into the bowl with the flour mixture and beat well.
• Continue to beat vigorously for about 3 minutes, scraping the sides and bottom of the bowl often.
• Stir in enough of the remaining flour to make a moderately stiff dough.
• Place the dough onto a floured surface and knead until smooth and elastic.
• Place in a greased bowl, turning once.
• Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.
• Punch down, cover and let rest 10 minutes.
• Preheat the oven to 350 degrees.
• Form the dough into balls about 1 1/2 inches in diameter.
• Press each one into a circle about 3 inches in diameter.
• Place on ungreased baking sheets (you may need to bake in batches) and bake until puffed and lightly browned, about 10 minutes.
• Cool on a cloth-covered surface until the biscuits can be handled.
• Serve immediately.