Angel Biscuits #3

NORMA WRENN NPXR56B

1 1/2 pk Yeast

5 tb Warm water

5 c Sifted all-purpose flour

2 tb Baking powder

1/4 ts Soda

2 tb Sugar

1/2 ts Salt

2 c Shortening

1 1/2 c Buttermilk

Dissolve yeast in warm water. Sift dry ingredients together, then cut shortening into the flour mixture. Add buttermilk and yeast. Knead lightly--do not let rise. Roll out and cut with a round biscuit cutter. Cut almost through center of biscuit with a knife and fold over to form a pocketbook shape. Bake for 20 minutes at 400~. Brush with melted butter after baking. Source: Southern Living Hall of Fame, A Taste of Georgia
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