angel biscuits (no rising necessary)

Categories
Bread
Londontowne
Yield
1 servings
MeasureIngredient
1 each Cake yeast
3 teaspoons Baking powder
2 tablespoons Lukewarm water
4 tablespoons Sugar
5 cups Plain flour
1 teaspoon Salt
1 teaspoon Soda
1 cup Shortening
2 cups Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter.

Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith

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