Angel Biscuits - cooking recipe

Ingredients

1 c. vegetable shortening
2 c. buttermilk
1 pkg. active dry yeast (about 2 1/4 teaspoons)
1/4 c. warm water
1/4 c. sugar
5 c. all purpose flour or 3 c. all purpose flour plus 2 c. cake flour
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. butter or margarine, melted

Preparation

Heat shortening and buttermilk in small saucepan until melted (buttermilk will separate). Cool to lukewarm.
Transfer to large bowl. Dissolve yeast in warm water in cup. Let stand until bubbly, 5 minutes. Stir into buttermilk mixture with sugar. Combine flour, baking powder and salt in medium bowl. Stir into yeast mixture. Cover and refrigerate overnight. Grease two cookie sheets. Divide dough in half. On floured surface with floured rolling pin, roll to 15 X 12 inch rectangle, 1/4 inch thick. Brush dough with half of melted butter, fold in half to make two layers. Cut with biscuit cutter and place close together on cookie sheet. Cover and let rise (about 1 hour). Preheat oven to 400 degrees. Bake biscuits 12 - 14 minutes until golden brown. Cool on wire rack or serve immediately. Can be made ahead of time. Wrap well and freeze up to 1 month. Reheat on cookie sheet in preheated oven at 400 degrees for 10 minutes.