Angel Flake Biscuit - cooking recipe

Ingredients

2 pkg. dry yeast
2 Tbsp. warm water
1 tsp. soda
5 c. self-rising flour
1/4 c. sugar
1 c. Crisco shortening (solid)
2 c. buttermilk

Preparation

Dissolve
yeast in warm water.\tStir yeast mixture into room temperature buttermilk; mix well and set aside.
Combine flour and
sugar;
cut
in shortening until mixture resembles coarse meal.
Add buttermilk mix.\tStir until dry ingredients are moistened.\tYou
may
cover
and refrigerate at this time. If you plan
to
use immediately, cover with towel.
Let rise until doubled.
Punch
dough down; turn out on lightly floured surface; knead
lightly
3 to 4 times.
Roll dough to 1/2 inch thickness; cut
with
1
to
2
inch biscuit cutter.
Place on lightly greased
baking
sheet.
Bake
at
450\u00b0
for
10 to 20 minutes.