ANGEL BISCUITS
1 pkg. dry yeast
1/4 c. lukewarm water
2 c. plain flour
1 tsp. baking powder
2 tsp. sugar
1 tsp. baking soda
1 tsp. salt
3 tbsp. shortening
1/2 c. buttermilk
Soften yeast in lukewarm water and set aside. Measure and sift dry
ingredients. Cut shortening into mixture. Add buttermilk and softened yeast.
Stir until well blended. Store in refrigerator an hour before baking. Roll
dough 1/2 inch thick. Cut into biscuits. Let rise 1 hour. Bake at 450
degrees. Yields 24 biscuits.
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