Angel Biscuits

By staceycohentisch

Ingredients

• 1 package active dry yeast
• 2 tablespoons warm water (1-5 to 115 degrees)
• 1 cup shortening
• 5 cups self rising flour
• 1/4 cup sugar
• 1 teaspoon baking soda
• 2 cups buttermilk

Details

Servings 4

Preparation

Step 1

Dissolve yeast in warm water. Cut shortening into flour, sugar and baking soda with a pastry blender until mixture resembles fine crumbs. Stir in buttermilk and yeast mixture until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto generously floured cloth-covered board. Gently roll in flour to coat; shape into ball. Knead 25 to 30 times, sprinkling with flour if dough is too sticky. Place dough in lightly greased bowl; cover and refrigerate at least three hours but no longer than three days. Use as needed. Roll or pat dough 1/2 inch thick. Cut with floured 2 inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Let rise in warm place until doubled, about 1 hour.

Heat oven to 400 degrees. Bake until golden brown, about 12 to 14 minutes. Immediately remove from cookie sheet.