MAKES APPROXIMATELY 50 BISCUITS
2 packets or 2 tablespoons of yeast
4 cups water
1/2 cup honey
1⁄8 cup oil
2 teaspoons salt
8–9 cups bread flour
Mix ingredients together in a large bowl. On a lightly floured surface, knead dough into a ball shape. Let dough rise 1 hour. Cut biscuits into desired shape and size. Let rise for 45 minutes to 1 hour, or until they double in size. Place on a baking sheet, then bake in a preheated oven at 400 degrees for 25 minutes or until done.
BREAD CORNUCOPIA
Risen Biscuits dough
Roll of aluminum foil
Cooking and butter spray
Prepare the dough using the Risen Biscuits recipe. Crunch the foil to make the shape of a horn. Spray liberally with cooking spray. Place on a cookie sheet covered with non-stick aluminum foil. Roll out long strips of dough, 1/4-inch in diameter or smaller because they will double in size when allowed to rise. Starting at the wide end, wrap strips of dough around the foil horn, sealing the ends together. Continue wrapping to the tip end of the foil horn leaving no gaps between the strips. Take small balls of dough and place around the base to give it a finished look. Let dough rise until it doubles in size. Bake at 400 degrees for 25–30 minutes or until golden brown. Remove from oven and spray with butter spray. Cool completely to set. Remove the foil horn little by little. Fill with risen biscuits or rolls.
Ann Ramey, Salem