Angel Biscuits - cooking recipe

Ingredients

2 pkg. dry yeast
3 Tbsp. warm water (105~ to 115~)
5 c. self-rising flour
1/4 c. sugar
1 c. shortening
2 c. buttermilk
1/4 c. melted butter

Preparation

Dissolve yeast in warm water; mixture will be thick.
Sift together flour and sugar in large bowl; cut in shortening until mixture resembles coarse meal.
Add buttermilk and yeast mixture; stir well.
Turn dough onto well floured surface.
Roll out to desired biscuit thickness.
Cut out with biscuit cutter and place on baking sheet.
Brush tops with melted butter.
Bake at 400\u00b0 for 15 minutes until golden brown.
Makes about 2 dozen biscuits. Dough can be stored in an airtight container in refrigerator for 1 week.