Angel-Flaked Biscuits

Directions

1. 1
   Dissolve yeast in water; set aside.
2. 2
   Blend Crisco with dry ingredients with pastry cutter.
3. 3
   Combine yeast mixture with buttermilk.
4. 4
   Add dry ingredients, making a stiff dough.
5. 5
   Place in covered container and store in refrigerator.
6. 6
   Pinch off dough as needed.
7. 7
   Place biscuits on cookie sheet in cold oven; turn to 450°.
8. 8
   As oven warms to baking temperature, biscuits rise and bake.
9. 9
   This dough can be kept in refrigerator 1 to 2 weeks.