Angel Biscuits
- 5 c. self-rising flour (White Lily is good)
- 4 Tbsp. sugar
- 1 c. Crisco
- 2 c. buttermilk
- 1/2 tsp. soda
- 1/2 tsp. salt
- 2 pkg. dry yeast, dissolved in 1/2 c. warm milk
- In large bowl, sift dry ingredients together. Add Crisco and yeast mixture. Work with hands until moistened and dough stays together. Do not overmix; mix just until dough is no longer sticky. Place dough in a greased Tupperware bowl. Grease top of dough, cover with waxed paper and seal with a tight lid. Keep in refrigerator. Will keep for 4 weeks or more. When wanting biscuits, remove as much dough as you think you will need from the bowl. (Cover remaining dough with waxed paper and lid; store in refrigerator until you are ready to make more.) Roll out dough 1/2-inch thick. Melt a little oleo in microwave. Cut biscuits with a biscuit cutter and fold in half, pocketbook style. Dip in butter and place on cookie sheet. Bake on third rack in oven at 400u0b0 until lightly browned.
flour, sugar, crisco, buttermilk, soda, salt, yeast
Taken from www.cookbooks.com/Recipe-Details.aspx?id=147433 (may not work)