Angel Biscuits

(Muriel Ernstrom / Helen Lindsay)

1 Pkg. Yeast

¼ Cup Lukewarm Water

5 Cups Flour

1 tsp Soda

1 tsp Salt

3 T. Sugar

1 T. Baking Powder

1 Cup Shortening

2 C. Buttermilk

 Put yeast into water. Combine dry ingredients. Cut shortening into dry ingredients. Add yeast/water mixture & buttermilk – mix well. Roll out to ¼ inch thick. Cut with 2 inch cutter. Put biscuits on melted margarine, fold over. Put into refrigerator or freezer. Remove and warm to room temperature before baking, they should double in size.

 Bake 400 degrees for 15 minutes. Makes 4 dozen 2 inch biscuits.

I like to make my own butter and buttermilk to use for the biscuits. Click HERE to see how.