Angel Biscuits

5 cups self rising flour (I use white lily)

1 cup Crisco

1 pkg. yeast

¼ 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