Angel Biscuits - cooking recipe

Ingredients

1 envelope dry yeast
1/3 c. warm water
5 c. all-purpose flour
1 tsp. salt
3 Tbsp. sugar
3/4 c. shortening or oil
2 c. buttermilk

Preparation

Dissolve yeast in warm water.
Combine dry ingredients in a bowl.
Stir in yeast mixture, oil and buttermilk.
(If using shortening, cut into dry ingredients to resemble coarse cornmeal before adding yeast mixture and buttermilk.)
Keep dough in refrigerator up to two weeks.