Angel-Flaked Biscuits - cooking recipe

Ingredients

1 pkg. yeast
5 Tbsp. lukewarm water
3/4 c. Crisco shortening
5 c. all-purpose flour
1 tsp. soda
2 tsp. salt
3 Tbsp. sugar
2 c. buttermilk

Preparation

Dissolve yeast in water; set aside.
Blend Crisco with dry ingredients with pastry cutter.
Combine yeast mixture with buttermilk.
Add dry ingredients, making a stiff dough.
Place in covered container and store in refrigerator.
Pinch off dough as needed.
Place biscuits on cookie sheet in cold oven; turn to 450\u00b0.
As oven warms to baking temperature, biscuits rise and bake.
This dough can be kept in refrigerator 1 to 2 weeks.