Recipe - Angel Biscuits Ii

NORMA WRENN
NPXR56B
5 cup Sifted selfrising flour
1/3 cup Sugar
1 teaspoon Baking soda
1 cup Shortening
2 pack Yeast dissolved in
One fourth cup Warm water
2 cup Buttermilk

Combine flour, soda, and sugar; cut in shortening and stir in yeast and
buttermilk. Be sure to mix well. Keep covered in refrigerator at least an
hour or two before using. Roll out and cut as desired. Plae on greased pan.
Let rise for 2 hours. Bake at 450~ for about 10 minutes. NOTE: Dough will
keep in refrigerator as long as a week. Source: Southern Living Hall of
Fame, A Taste of Georgia
Posted to MCRecipe Digest V1 #805 by Nancy Berry nlberry@prodigy.net on
Sep 25, 1997