Angel Biscuits - cooking recipe

Ingredients

2 pkg. yeast
2 Tbsp. water, lukewarm
1 c. butter or Crisco
5 c. flour
2 c. buttermilk, at room temperature
1 tsp. baking soda
3 tsp. baking powder
4 Tbsp. sugar
1 tsp. salt

Preparation

Dissolve yeast in warm water.
Sift dry ingredients, cut in shortening, add yeast and buttermilk.
Knead just enough to hold together.
Roll out on floured board 1/4-inch thick.
Cut with a biscuit cutter; dip in melted butter.
Let rise one hour.
Bake at 450\u00b0 for 20 minutes or until brown.
(Dough may be stored in refrigerator for up to one week.)