Angel Biscuit

2 cups buttermilk
1 cup-Shortening
1 Pkg.dry yeast
1/4 cups Warm water
4 Tbsp.Sugar
5 cups flour
1 Tbsp.baking powder
Melted butter

Warm buttermilk and add shortening, stirring to melt, and cool. Add the
yeast which has been softened in 1/4 cup warm water. Add sugar. Sift
together and add flour, salt, and baking powder. Stir to mix and cover
with a damp cloth and an inverted plate. Chill overnight. At this point,
the dough will keep about 5 days to be used as needed. When ready to use
dough, roll out 1/4 thick, cut in 1 1/2 rounds, brush each round with
melted butter and stack two together. Place in greased pan, almost
touching. Let rise 1 hour, then bake at 400 for 10 minutes or until done,
depending on size of biscuits.

The 6th 7th days, use the dough as cobbler topping or for fried pies.


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