Angel Biscuits - cooking recipe

Ingredients

5 c. all-purpose flour
3/4 c. shortening
1 tsp. baking soda
1 tsp. salt
3 tsp. baking powder
3 Tbsp. sugar
1 cake yeast, dissolved in 1/2 c. lukewarm water
2 c. buttermilk

Preparation

Sift dry ingredients together.
Cut in shortening until mixed thoroughly.
Add buttermilk and dissolved yeast.
Mix all ingredients thoroughly.
Cover bowl and put in refrigerator until ready to use as needed.
Roll out on floured board to 1/2-inch thickness and cut.
Bake at 400\u00b0 in a shallow pan until brown or about 12 minutes.
Dough will keep in refrigerator for about 2 weeks.