Angel Flake Biscuits

• 1 envelope dry yeast
• 1/4 cup luke warm water
• 5 cup flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 3/4 cup Crisco shortening
• 2 1/2 cup buttermilk

1. Pre-heat oven to 450F.
2. Dissolve yeast in the warm water and set aside for later use.
3. Mix all DRY ingredients by hand in a bowl
4. Cut in shortening to the dry mixture with a pastry cutter if you have one.
5. If not, you can cut in using a butter knife in each hand cutting in different directions.
6. Add the buttermilk to the yeast mixture.
7. Add yeast and buttermilk to other ingredients in the bowl.
8. Mix well by hand.
9. Pour out biscuit dough onto a well floured surface and pat out by hand leaving a dough that is approximately 1 inch thick.
10. Cut approximately 12 biscuits with a biscuit cutter or the edge of an upside down drinking glass.
11. Keep cutter or glass edge floured so dough doesnt stick to cutter.
12. Crowd biscuits into a "just the right size" well oiled baking pan.
13. ( I prefer a glass baking pan.)
14. Bake until biscuit tops are golden brown.
15. Approximate baking time is 20 minutes.
16. You may keep dough stored in refrigerator for a later baking time.
17. The cool refrigerator temperature keeps the dough from rising until you are ready to make biscuits.
18. The dough will keep nicely in refrigerator for up to 1 week.
19. Optional: When biscuits come out of oven, cover with fresh made sausage gravy!

yeast, luke warm water, flour, baking powder, baking soda, salt, sugar, shortening, buttermilk

Taken from cookpad.com/us/recipes/352014-angel-flake-biscuits (may not work)