Angel Biscuits

1. 1

   Cut shortening in the dry ingredients.

2. 2

   Pour the yeast into the buttermilk before pouring it into the flour mixture.

3. 3

   Mix with a stiff spoon.

4. 4

   Roll dough on a floured surface to desired thickness; cut with biscuit cutter.

5. 5

   Bake in conventional oven at 425u00b0.

6. 6

   Keeps well in refrigerator for several days in covered container.

No additional tips available.