Angel Biscuits

 

Angel Biscuits

 

6 cups self-rising flour, sifted and lumps removed

 

1 cup Crisco

 

1 teaspoon Clabber Girl baking soda, dissolved in 1/2 cup water

 

2 cups buttermilk

 

1/2 cup sugar

 

2 eggs, well beaten

 

2 packages yeast, dissolved in 1 cup warm water

 

Mix flour and shortening, but don't overwork dough. Add remaining ingredients. Mix well.

 

Cover and place in refrigerator and use as needed, as it keeps for up to 2 weeks.

 

For biscuits, pull out some dough and roll out on floured, wax paper surface using a rolling pin or a clean jelly jar repurposed just for rolling dough.

 

Use open end of jelly jar to stamp out biscuits and place on ungreased cookie sheet. Bake in preheated 400 degree oven until brown.

 

Serving suggestions: * Butter * Butter and Jelly * Butter and Honey * Butter and Molasses * Apple Butter * Red-eye gravy (made from country ham drippins and strong coffee) * Sawmill gravy (made with bacon or sausage drippins, milk or cream, a little flour to thicken, salt and pepper to taste)