Angel Biscuits - cooking recipe

Ingredients

5 c. sifted self-rising flour
2 Tbsp. sugar
1 c. Crisco shortening
1 pkg. dry yeast, dissolved in 1/2 c. warm water
2 c. buttermilk
1/2 tsp. soda

Preparation

Mix flour, sugar and shortening (I use my hands).
Dissolve yeast in water.
Add yeast with buttermilk and soda to flour mixture.
Mix well with hands.
Turn dough on a floured board and knead for 3 or 4 minutes. I put dough in greased Tupperware bowl and seal.
Dough will keep for 5 or 6 days in refrigerator.
Just pinch off and bake at 400\u00b0 for 20 to 25 minutes when needed.
No need to let rise.