Title: Angel Biscuits (no rising necessary)
Categories: Breads, Londontowne
Yield: 1 servings
1 ea Cake yeast
2 T Lukewarm water
5 c Plain flour
1 t Soda
2 c Buttermilk
3 t Baking powder
4 T Sugar
1 t Salt
1 c Shortening
Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast
mixture. Stir until all flour is dampened. Knead on floured board a
minute, roll to desired thickness, and cut with a biscuit cutter.
Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated
and used about a week. Mrs. Leslie M. Smith
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