Angel Biscuits

 

5 cups self rising flour (I use white lily)

1 cup Crisco

1 pkg. yeast

cup warm water

2 tablespoon sugar

2 cups buttermilk

 

Mix yeast in warm water set aside with a pastry blender or 2 knives cut the Crisco into the flour. Mix sugar in flour. Add yeast water and buttermilk.

 

Mix well

 

Cover and put in refrigerator

Will last 3 or 4 days if covered good

You can use immediately if you want to.

 

Roll out and cut with 2 cutter (or whatever size you want your biscuits to be)

Place on cookie sheet

Bake 12 15 minutes or until brown

450˚

 

Submitted Joyce Snow