Angel Biscuits

1. 1

   Sift dry ingredients together.

2. 2

   Cut in Crisco until mixed thoroughly.

3. 3

   Add buttermilk and dissolved yeast.

4. 4

   Work together with a large spoon until all flour is moistened.

5. 5

   Cover bowl and put in refrigerator until ready to use as needed.

6. 6

   When ready to use, take out as much as needed, roll on a floured board to 1/2-inch thickness and cut.

7. 7

   Bake at 400u00b0 on a cookie sheet or in a shallow pan for about 12 minutes, until brown.

8. 8

   The recipe makes about 6 dozen light flaky biscuits.

9. 9

   This dough will keep for several weeks in the refrigerator.

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