Angel Biscuits

Not long after RT and I first got married in 1969, someone gave me a recipe for Angel Biscuits. I used to make them all the time because once you make the dough, you can keep it in the refrigerator for up to two weeks - using some of the dough to make fresh biscuits whenever you’d like. They’re really closer to rolls than biscuits, and they’re delicious. They’re so good that my mother, Ruthlace, included the recipe in her book titled Recipes, Rhymes and Reflections. Here it is:

ANGEL BISCUITS

5 cups self-rising flour

3/4 cup sugar

1 tsp. baking soda

1 cup shortening

3 pkgs. yeast (dissolved in 1/4 cup warm water)

2 cups buttermilk

Combine dry ingredients. Cut in shortening. Stir in yeast and buttermilk. Roll out and cut, as desired. Bake in a hot oven (400 degrees) Dough may be covered tightly and kept in the refrigerator for two weeks.