Angel Biscuits

This was a recipe my mom gave me, that I really enjoyed, and some guests ask me for the recipe. The dough can be refrigerated and used for about a week! So here is it!

Angel Biscuits

2 1/4 tsp. dry yeast (or one cake yeast)
3 tsp. baking powder
2 TBS. luke warm water
4 TBS. sugar
5 c. plain flour
1 tsp. salt
1 tsp. baking soda
1 C. shortening
2 C. buttermilk (if you don't have butter milk add a little vinegar or lemon to 2 c. milk)

Dissolve yeast in water.

In a bowl, shift flour with other dry ingredients; cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened.

Knead on floured board a minter, roll to desired thickness, and cut with a biscuit cutter.

Bake a 400* for about 12 minutes.

DOUGH MAY BE KEPT REFRIGERATED AND USED FOR ABOUT A WEEK!!!!