Angel Biscuits

Directions

1. 1
   Dissolve yeast in water.
2. 2
   Mix milk and vinegar, set aside.
3. 3
   Mix dry ingredients in a large bowl.
4. 4
   Cut in shortening with pastry blender.
5. 5
   Add milk mixture and yeast.
6. 6
   Stir until thoroughly moistened.
7. 7
   Turn dough onto floured board and knead 1 to 2 minutes. No rising is required.
8. 8
   Store in Ziploc bag in refrigerator for 4 to 5 days.
9. 9
   Bake at 400° for 12 to 15 minutes until lightly browned.
10. 10
    Yields 2 1/2 dozen.