Angel Biscuits - cooking recipe

Ingredients

5 c. flour
1 c. Crisco
1 tsp. soda
3 tsp. baking powder
4 Tbsp. sugar
1 cake yeast
1 tsp. salt
2 c. warm buttermilk
2 Tbsp. lukewarm water

Preparation

Dissolve yeast in 2 tablespoons of lukewarm water.
Stir dry ingredients together.
Cut in shortening.
Add 2 cups of warm buttermilk and yeast mixture to dry ingredients.
Put in bowl and cover with Reynolds Wrap.
Store in refrigerator for 12 hours. Roll and cut out like biscuits and let stand at room temperature 25 to 30 minutes.
Brush with butter and bake at 400\u00b0 about 15 minutes.