Angel Biscuits

Directions

1. 1
   Sift dry ingredients together twice.
2. 2
   Cut shortening into flour mixture with pastry blender.
3. 3
   Dissolve yeast according to directions on the packet.
4. 4
   Mix buttermilk and warm milk with yeast. Then add to flour.
5. 5
   (Helpful hint:
6. 6
   Use a kitchen fork to blend flour and milk, thereby avoiding sticky fingers.)
7. 7
   Refrigerate, covered tightly; a coating of oil on top avoids crusting this dough.
8. 8
   Keeps in refrigerator for at least 1 week.