Angel Biscuits

Directions

1. 1
   Dissolve yeast in 2 tablespoons warm water with sugar.
2. 2
   Set aside.
3. 3
   In large bowl, add flour, soda, baking powder and salt. With a pastry blender, by hand cut Crisco into mixture.
4. 4
   Add milk and softened yeast.
5. 5
   Stir until well blended.
6. 6
   Roll dough to 1/2-inch thickness and cut into biscuits, using a 2-inch biscuit cutter.
7. 7
   Place on ungreased pan and let rise for 1 hour.
8. 8
   Bake at 450° for 10 minutes or until brown.
9. 9
   Yields 24 biscuits.
10. 10
    (Dough may be stored in refrigerator and used as needed.)
11. 11
    Will keep for about a week if covered.
12. 12
    Remove from refrigerator about 30 minutes before cooking.