You may add to each cup of
flour a heaping teaspoon of baking powder. I buy the Rumsford Baking
Powder at the health food store, no alumninum. Add 1/2 teaspoon salt to
the whole batch. Or.. you can use "self rising flour" which is what I do
when I'm in a hurry.
To one cup self rising flour add 2/3 cup hot water (not so hot as to scald
and water together to form a ball and let rest at least twenty minutes or
over night if you desire. Roll out thick like for cinnamon rolls. If the
dough seems sticky to you, use floor on board to roll out or spray with
pam. Cut into any shape desired, three or four inches in size. Drop into
hot deep fat. Tap with a fork as they cook, this will help them to puff
powdered sugar or plain with corn or beef soup.
If you are making a large batch ahead of time,
you may store it cooked in an ice chest which you have lined well with
first paper towels and then a cloth. This will keep it hot for hours. This
is how we do on feast days.