Fridge-Ready Angel Biscuits

Directions

1. 1
   Dissolve yeast in 1/2 cup warm water; let sit until bubbly (about 8-10 minutes).
2. 2
   Sift all dry ingredients into large mixing bowl; cut in the shortening with a pastry blender.
3. 3
   Add in the yeast/water mixture with the buttermilk, then gently work into the dough.
4. 4
   Spray a ziploc bag with Pam or other vegetable spray; transfer the dough into bag, zip up bag, and keep in fridge for a minumum of overnight or up to a week (it will rise in bag).
5. 5
   The dough will last about a week in the fridge, just pinch off what you need.
6. 6
   Roll and shape into 1/2-inch biscuits and bake for 12 minutes at 350 degrees, or until golden brown.