Angel Biscuits

• 2 (1/4 ounce) packages active dry yeast
• 1 cup warm water (110-115F)
• 2 cups warm buttermilk (110-115)
• 5 cups self-rising flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 34 cup cooking oil

1. Mix well.
2. Cover Tightly.
3. Store in refrigerator.
4. Will keep for up tp 2 weeks in refrigerator.
5. Pull out desired amout for each use.
6. Let rise.
7. Bake at 350* until golden brown.

active dry yeast, warm water, warm buttermilk, flour, sugar, baking soda, cooking oil

Taken from www.food.com/recipe/angel-biscuits-434560 (may not work)