Angel Biscuits - cooking recipe

Ingredients

2 pkg. dry yeast
1/2 c. warm water
2 c. buttermilk
5 c. self-rising flour
3 Tbsp. sugar
1 c. shortening

Preparation

Dissolve yeast in warm water; stir yeast into buttermilk.
Set aside.
Combine flour and sugar.
Cut in shortening.
Add buttermilk mixture.
Stir until moistened.
Turn dough out on lightly floured surface.
Knead lightly 3 or 4 times.
Roll dough to 1/2-inch thickness.
Cut with biscuit cutter.
Place on lightly greased baking sheet.
Bake in oven preheated at 450\u00b0 for 10 to 12 minutes.
Dough may be stored in refrigerator in covered container for up to 3 days.