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ANGEL BISCUITS




List of Ingredients



• 5 CUPS SELF RISING FLOUR, SIFTED AND THEN MEASURED
  
• 1 CUP CRISCO SHORTENING
  
• 1/3 CUP SUGAR
  
• 2 PACKETS YEAST, DISSOLVED IN 1/4 CUP WARM WATER
  
• 1 TEASPOON BAKING SODA
  
• WATER
  
• 2 CUPS BUTTERMILK
  






Instructions



1. PREHEAT OVEN TO 450°. GREASE A BAKING PAN AND SET ASIDE.
   
2. COMBINE FLOUR, BAKING SODA AND SUGAR. CUT IN SHORTENING AND STIR IN YEAST AND BUTTERMILK MIXING WELL.
   
3. COVER AND REFRIGERATE AT LEAST ONE HOUR BEFORE USING DOUGH.
   
4. ROLL OUT AND CUT WITH A 2" BISCUIT CUTTER. PLACE IN PREPARED PAN AND LET RISE FOR 2 HOURS. BRUSH TOPS WITH MELTED BUTTER IF YOU WANT.
   
5. BAKE 10 MINUTES.
   
6. THIS DOUGH WILL KEEP IN THE REFRIGERATOR FOR A WEEK.
   
7. 4 DOZEN 2" BISCUITS
   






Final Comments


VERY DELICIOUS.