Angel Biscuits

Angel Biscuits

1 pkg active dry yeast

2 tbsp warm water (105-115^)

½ cup Crisco

2 ½ cups all purpose flour

3 tbsp sugar

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

About 1 cup buttermilk

Butter, if desired

Heat oven to 400^.  Dissolve yeast in warm water;  set aside.

Cut Crisco into flour, sugar, baking powder, soda and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.  Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.

Turn dough onto generously floured surface.  Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky.  Roll or pat dough ½-inch thick.  Cut with floured 2-1/2 inch biscuit cutter.  Place about 1 inch apart on ungreased cookie sheet.

Bake 12 to 14 minutes or until golden brown.  Immediately remove from cookie sheet and brush with melted butter.  Serve hot.  About 15 biscuits.

Good and easy!!