My Grandma used to take bread dough after it had it's second rise, and roll it out a bit till it was like 2 inches thick. She would then cut it into squares or triangles, sort of medium biscuit size, and fry them in about 2 inches of hot bacon fat. She would brown them on one side, and turn them over and brown on the other side. They just puffed right up, soft and tender on the inside, and crispy on the outside. Butter, jam, honey, anything you wanted was spread on or placed in them, and they were amazing
I miss her so very much, and everything she ever cooked.
Lynn
