CONTEST BREADS: Angel Biscuits

ANGEL BISCUITS
By BumbleBeeBoogie

1 package of yeast
1/2 cup warm water
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated white sugar
3/4 cups vegetable shortening
2 cups buttermilk

Dissolve the year in the warm (not hot) water in a small bowl.

In a large bowl, sift the dry ingredients together. Cut in shortening, add the buttermilk and the dissolved yeast. Stir together until all the flour is moistened. Cover the bowl and put it in the refrigerator until ready to use.

Preheat the oven to 400 degrees F.

When ready to use, take out as much as needed. Roll the dough out on a lightly floured board to 1/2-inch thickness and cut with a biscuit cutter. Place biscuits on a non-stick or slightly greased cookie sheet. Let the dough rise for 20 to 30 minutes. Bake for about 12 minutes.

The covered or wrapped dough will keep in the refrigerator for several weeks. Just cut the dough and let it rise for 20 to 30 minutes and bake as directed above.