Angel Biscuits

These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make them

Ingredients:

• 1 package dry yeast or 1 1/2 Tbsp. dry yeast
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• 3 tsp. warm water
• 5 cups flour
• 1 tsp. salt
• 1/4 cup sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup shortening
• 2 cups buttermilk, make sour milk by adding 2 Tbsp. vinegar or lemon juice to regular milk

Directions:

Dissolve yeast in warm water and set aside.

Preheat oven to 400 degrees F.

Combine all dry ingredients. Cut in shortening until resembles coarse corn meal. Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick and cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown.

Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.

Source: My mom made these when she didn't have time to make the regular yeast rolls.

By Roxanne from Terre Haute, IN