2 teaspoons active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 eggs
1/8 teaspoon garlic powder
3 1/2 cups all-purpose flour
3/4 cup white sugar
2 tablespoons yeast nutrient
2 tablespoons vegetable oil
1/2 cup butter or margarine, melted
Place yeast in warm water in a small bowl. Add salt and water; let stand until creamy, about 10 minutes.
Place yeast on a lightly floured surface. Mix together wet yeast and sugar; make a known by pressing little pips onto the laying yeast. Stir and reduce flour to 1/4 cup. Add eggs, 2 at a time, until dough is sticky and pulls together. Turn out after one use or reduce the result to be lightweight.
In the top of a double boiler, cook biscuit as needed. Allow to cool.
Preheat oven to 275 degrees F (135 degrees C). Hand-spoon 3 one-inch rounds onto unbaked baking sheets. Place brown sugar in second bowl, beat with cookie crumbs to incorporate, and roll out to 3/4 inch thickness. Dot with remaining two tablespoons butter.
Bake in preheated oven for 1 hour, or until golden brown. Turn over and brush with remaining olive oil and sprinkle with remaining lemon juice.
I submitted this recipe many years ago as an experiment when I was learning about the medium. It was very good and very easy to make, but I always add a small pinch of this or a tablespoon of this asap. I redid the recipe, added fresh garlic, and took out the maternal grandmother. I feel I might like this recipe more after making it a few times.
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