Angel Biscuits - cooking recipe

Ingredients

5 c. White Lilly plain flour
1 tsp. baking soda
3 tsp. baking powder
1 tsp. salt
1/4 c. sugar
1 c. Crisco
1 pkg. yeast, dissolved in 3 Tbsp. warm water
2 c. buttermilk, at room temperature

Preparation

Sift flour with dry ingredients.
Cut in shortening.
Add yeast to buttermilk.
Stir buttermilk mixture into flour mixture until all flour is damp.
Refrigerate before using.
Do not roll out!
Simply pinch and roll amount needed.
Handle very lightly! Bake at 425\u00b0 for 10 to 15 minutes (or until brown).
Dough can be kept 1 week if covered in refrigerator!