Angel Biscuits - cooking recipe

Ingredients

5 c. all-purpose flour
3/4 c. Crisco
1 tsp. baking soda
1 tsp. salt
3 tsp. baking powder
3 Tbsp. sugar
1 yeast cake, dissolved in 1/2 c. lukewarm water
2 c. buttermilk

Preparation

Sift dry ingredients together.
Cut in Crisco until mixed thoroughly.
Add buttermilk and dissolved yeast.
Work together with a large spoon until all flour is moistened.
Cover bowl and put in refrigerator until ready to use as needed.
When ready to use, take out as much as needed, roll on a floured board to 1/2-inch thickness and cut.
Bake at 400\u00b0 on a cookie sheet or in a shallow pan for about 12 minutes, until brown.
The recipe makes about 6 dozen light flaky biscuits.
This dough will keep for several weeks in the refrigerator.