Grease (2) 12-cup muffin tins with vegetable shortening;
set aside.
In small bowl, dissolve yeast cake in lukewarm water.
Add sugar and salt.
In large bowl, beat together shortening and eggs.
Add yeast mixture. Gradually stir in flour.
Add enough milk to make dough that can be handled easily.
Pull off bits of dough and pat into biscuit shapes.
Place in prepared muffin tins. Let rise 2 hours.
Bake at 375° until lightly browned, 15-20 min.