Angel Biscuits - cooking recipe

Ingredients

5 c. self-rising flour
1/3 c. sugar
1 tsp. baking soda
1 c. Crisco
2 c. buttermilk (room temperature)
2 pkg. dry yeast
1/4 c. warm water

Preparation

Sift together flour, sugar and baking soda, then add Crisco. Dissolve yeast in warm water and add to flour mixture along with the buttermilk.
Roll out and place on greased baking pan and let rise a few minutes, then bake in a 350\u00b0 oven until brown.
This makes a lot of biscuits, so what dough you do not use can be stored in an airtight container in the refrigerator for up to two weeks.
If stored in the refrigerator, let set a few minutes after rolling out.
These freeze well after baking.