Refrigerator Yeast Biscuits

• 2 pkg. dry yeast
• 2 c. warm water
• 3/4 c. oil
• 2 eggs, slightly beaten
• 6 generous c. flour
• 2 tsp. salt
• 3/4 c. sugar
• 1/2 stick butter
• 1 1/2 c. sugar
• 4 eggs
• 1/2 tsp. vanilla
• 2 oz. powdered milk (1 c. + 3 Tbsp.)
• 1 1/4 oz. baking powder (2 Tbsp. + 1 tsp.)
• 20 1/2 oz. cake flour (about 5 c.)
• 11 1/2 oz. ice water (almost 1 1/2 c.)
• pinch of salt
• 2 1/2 c. blueberries

1. Cream butter and sugar at medium speed until smooth.
2. Add eggs and vanilla; beat for 5 minutes.
3. Sift milk powder, baking powder and salt together.
4. Add to mixture and beat 5 minutes.
5. Add flour alternately with water, beating until smooth.
6. Fold in blueberries by hand.
7. Grease muffin tins lightly and flour.
8. Fill about 2/3 full and bake at 350u0b0 until done, about 20 minutes.

yeast, water, oil, eggs, generous, salt, sugar, butter, sugar, eggs, vanilla, powdered milk, baking powder, cake flour, water, salt, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532346 (may not work)