Angel Biscuits - cooking recipe

Ingredients

5 c. self-rising flour
2 Tbsp. sugar
1 pkg. dry yeast
1 tsp. soda
2 c. buttermilk
2/3 c. Crisco
1/3 c. warm water

Preparation

Dissolve yeast in
the\t1/3
cup of water.
Put soda in the milk.
Make well in sifted flour.
Put Crisco in the well. Pour milk, yeast
and
sugar
in
well.\tWith
hand, mix until dough is stiff
and
elastic
like.
Place in refrigerator 24 hours.
Roll and
use
as needed like you would biscuit dough. Will keep 4 or 5 days in refrigerator.