Angel Biscuits - cooking recipe

Ingredients

5 c. self-rising flour
1 tsp. salt
1/4 tsp. sugar
2 pkg. yeast
1/2 c. warm water
1 c. Crisco
2 c. buttermilk

Preparation

Dissolve yeast in warm water; add sugar, salt and shortening. Mix well and add flour and buttermilk.
Chill.
Dough will keep in refrigerator for 5 days.
Roll out, cut and let rise about 45 minutes.
Bake at 425\u00b0 for 12 to 15 minutes.
Yields 60 biscuits.