Angel Biscuits

Submitted By: Betty Newman


  • 1 package active dry yeast
  • (21/4 teaspoons if using bulk yeast)
  • 2-3 tablespoons warm water
  • 5 cups self-rising flour
  • 2 tablespoons sugar
  • 3/4 cup shortening
  • 2 cups buttermilk


Dissolve yeast in warm water in a 2-cup measuring cup; set aside. Sift flour in large
bowl; whisk in sugar. Cut in shortening either by hand or with a pastry cutter. Pour buttermilk into yeast mixture; stir to blend and then add to flour mixture. Mix well using either your hands or a fork. When well mixed (but still moist), cover and refrigerate for at least two hours or overnight. (You can store the dough up to a week in the refrigerator.)
When ready to bake, empty dough onto a well-floured bread board; add enough flour to be able to knead dough. Roll out about 3/8- to 1/2-inch thick and cut with a biscuit cutter or Mason jar ring. Place biscuits on a greased baking sheet. Place the