Grandma’s Angel Biscuits
5 c. flour 1 pkg. Dry yeast
3 T. sugar 5 T. warm water
5 tsp. baking powder 2 cups buttermilk-ROOM TEMP.
1/2 tsp. Soda
1 1/2 tsp. Salt 1 cup melted butter
3/4 cup shortening
Sift dry ingred. together. Cut in shortening with pastry blender.
Dissolve yeast in warm water. Add yeasty water mixture and
buttermilk to dry. Mix Well. Roll out to ¼ -inch thick. Cut
with round cutter. Dip in melted butter and fold in half. Bake
on cookie sheet at 400 F for 15 min. May be frozen before
Baking. (I never dipped, or folded my biscuits- turned out just
These rolls may be kept in refrigerator 1-2 days before baking.