Angel Biscuits - cooking recipe

Ingredients

1 pkg. dry yeast
2 Tbsp. warm water
5 c. flour
1 tsp. soda
3 tsp. baking powder
1/4 c. sugar
2 tsp. salt
1 c. Crisco shortening
1 1/2 c. buttermilk

Preparation

Dissolve yeast in warm water.
Stir dry ingredients in large bowl, cut in shortening with pastry blender.
Add buttermilk and yeast mixture.
Stir until thoroughly moistened. Turn onto floured board and knead 1 to 2 minutes.
Roll dough to 1/2-inch thickness and cut with cookie cutter.
Place on ungreased baking sheet. Bake at 400\u00b0 for 12 to 15 minutes.
Unused dough can be kept refrigerated for 2 weeks.