PREPARATION
1. Mix dry ingredients in a bowl. We break up the fennel seeds to release the flavor.
2. Put yeast in warm water and let dissolve. Add yeast mixture and oil and mix together by hand. Let mixture rise in a warm place for 1 hour.
3. Take out mixture after one hour and begin rolling out into ½" diameter round lengths.
4. Cut every 4" and form a round ring. Attach ends by squeezing together.
5. Preheat oven to 400° F.
6. Place on a cookie sheet. Let the little biscuits rise on cookie sheet and then cook in oven till light brown. Be sure that they don't get dark brown. You must take them out a little earlier rather than later. Usually 15-18 minutes. This will yield about 50-60 biscuits.

Note: Before baking dough rings, Aunt Bea sometimes boiled them first. When they float to the top, take out, drain and bake.