ANGEL BISCUITS
5 Cups Self-rising Flour
1/4 Cup Sugar
1 Teaspoon Baking Soda
3/4 Cup Shortening
2 Envelopes Dry Yeast
1/4 Cup Warm Water
2 Cups Buttermilk, at room temp.
Sift flour, baking soda and sugar in a large bowl. Cut the shortening until
crumbly. Dissolve yeast in warm water. Add yeast and buttermilk to flour mixture and mix well. Spray 2 mini-muffin pans. Fill pans leaving some space for the biscuits to rise. Allow to rise for 20-30 minutes. Bake for 5 to 10 minutes on 350 until golden brown. Don't let burn on bottom. Serve with butter.
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