Angel Biscuits

by Sherry Cripps

5 cups self-rising flour
1 pkg. dry yeast
¼ cup lukewarm water
2 cups buttermilk
1 tsp. soda
4 Tbs. Sugar
1 cup shortening

Dissolve yeast in lukewarm water. Combine flour, soda and sugar; cut in shortening. Add yeast mixture and buttermilk. Mix with hands. May be made into biscuits immediately or store in refrigerator up to 2 weeks (if air worked out daily.) Refrigerate overnight at least. Roll ½ inch thick and rise until double. Brush with butter and bake 15 minutes at 400*. Makes 3 – 4 dozen.

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