Angel flake biscuits
5 c. flour
3/4 c. vegetable shortening
1 tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tbsp. sugar
1 pkg. yeast in 1/2 c. warm water
2 c. buttermilk

Sift dry ingredients together. Cut in shortening until thoroughly mixed. Add yeast water and buttermilk. Work together with large spoon until all flour is moistened. Cover bowl and refrigerate until ready with biscuit cutter. Bake 15 minutes or until golden brown at 400 degrees. Keeps covered in refrigerator 4 to 5 days.

To use dough for hot sandwiches, use piece of dough less than the amount for a biscuit and wrap around a piece of cooked (meat and cheese) or (wiener and sauerkraut), (pepperoni and Mozzarella cheese), (ham, cheese, and mustard). Dip top of filled dough into whipped egg white with a little water and then dip into sesame seeds or poppy seeds. Bake on cookie sheet at 400 degrees until golden brown. Good served warm or cold.