Angel Biscuits

Directions

1. 1
   Dissolve yeast in water.
2. 2
   Sift dry ingredients; cut in shortening until mealy.
3. 3
   Add yeast to buttermilk.
4. 4
   Add to flour mixture.
5. 5
   Knead lightly.
6. 6
   Roll and cut or refrigerate for later use.
7. 7
   May be kept 8 to 10 days covered in refrigerator.
8. 8
   Bake at 425° for 12 to 15 minutes.
9. 9
   If rolled thin this can be used as a delicious pizza crust or makes delicious cinnamon rolls.
10. 10
    Spread with melted butter and a mixture of cinnamon and half brown and half white sugar.
11. 11
    Roll in log and cut placing cut side down on greased pan.
12. 12
    Upon removing from oven, immediately cover with glaze of powdered sugar and warm water with a drop or two of almond or vanilla extract.