Angel Biscuits - cooking recipe

Ingredients

5 c. self-rising flour (sift before measuring)
1/3 c. sugar
1 tsp. baking soda
1 c. shortening
2 c. buttermilk (room temperature)
2 pkg. yeast, dissolved in 1/4 c. warm water

Preparation

Sift together flour and soda.
Cut in shortening.
Add buttermilk and dissolved yeast.
Stir well.
Keep covered in refrigerator at least 1 hour (better overnight).
Dough keeps in refrigerator for a week for use when needed.
Flour hands before forming rolls.
Pinch off enough dough to roll into shape of biscuit.
Place on greased pan and let rise an hour or two at room temperature.
Bake at 425\u00b0 for 10 to 15 minutes.