Angel Biscuits - cooking recipe

Ingredients

1 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
3 Tbsp. sugar
1 tsp. salt
5 c. soft wheat or sifted all-purpose flour
1 tsp. baking soda
3/4 c. shortening
2 c. buttermilk

Preparation

Dissolve the yeast in warm water.
Add sugar and salt; set aside.
Into a large mixing or mixer bowl, sift the flour with the baking powder and soda.
Add the shortening, cut into chunks.
Cut in shortening with 2 knives, a pastry blender or by using your fingers, until mixture resembles coarse meal. Combine the liquid ingredients and stir into the flour.
Mix it thoroughly, but do not knead.
Refrigerate, covered, overnight before using or store for up to 1 week in a covered container like a 1 gallon glass jar. Pinch off enough dough to make the desired number of biscuits and return the remainder to the refrigerator.