5 c. all purpose flour
3/4 c. Crisco
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tbsp. sugar
2 c. buttermilk
1 pkg. compressed yeast

Dissolve yeast in 1/4 cup warm water. Sift dry ingredients together. Cut in shortening until mixed. Add buttermilk and yeast. Work together with large wooden spoon until flour is moistened. Cover bowl and put in refrigerator until ready to use. Roll out on floured board, adding enough flour only to roll out to 1/2 inch in thickness. Cut. Bake at 400 degrees for 12 minutes.

These Angel Biscuits will keep one week or longer in refrigerator. Roll out only what you need each day.