Icebox Biscuits

Directions

1. 1
   Dissolve yeast in 1/4 cup lukewarm water with 1 tablespoon of the sugar.
2. 2
   Sift together flour, remaining sugar and cream of tartar.
3. 3
   Add cool melted Crisco and buttermilk to flour mixture. Let rise 1 hour.
4. 4
   Place in the refrigerator.
5. 5
   About 1 hour before baking time, remove as much dough as you will use.
6. 6
   Roll out and cut with biscuit cutter.
7. 7
   Butter tops and let stand at room temperature and rise for 1 hour.
8. 8
   Bake at 325°.
9. 9
   This mixture can be kept for several days.