Angel Biscuits

  • 5 cups flour, unsifted
  • 1 teaspoon soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 cup shortening
  • 1 package dry yeast
  • 2 tablespoons warm water
  • 2 cups buttermilk
  • melted butter

Sift together flour, soda, baking powder, and salt. Add sugar. Work in shortening. Meanwhile, dissolve yeast in 2 tablespoons warm water, and add with the buttermilk to the flour mixture. Mix well. Turn out on a floured board, and roll ¼-inch thick; cut out biscuits. Dip in melted butter, and fold over for pocketbook rolls. Bake at 400° for about 15 minutes or until done. You may store dough in a plastic bag or glass container in the refrigerator for up to a week.

— Mildred Lasley

Additional recipes from Favorite Recipes From Our Best Cooks that appeared originally with this one:
Lemon Chess Pie

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