Angel Biscuits - cooking recipe

Ingredients

5 c. all-purpose flour
1 c. Crisco
1/2 c. warm milk
1 1/2 c. buttermilk
1/3 to 1/2 c. sugar
3 tsp. baking powder
1 pkg. active dry yeast
1 tsp. salt
1 tsp. soda

Preparation

Sift dry ingredients together twice.
Cut shortening into flour mixture with pastry blender.
Dissolve yeast according to directions on the packet.
Mix buttermilk and warm milk with yeast. Then add to flour.
(Helpful hint:
Use a kitchen fork to blend flour and milk, thereby avoiding sticky fingers.)
Refrigerate, covered tightly; a coating of oil on top avoids crusting this dough.
Keeps in refrigerator for at least 1 week.