• 2 c. Buttermilk
• 1 c. Shortening
• 1 pkt Dry Yeast
• 1/4 c. Hot Water
• 4 Tbsp. Sugar
• 5 c. Flour
• 1 Tbsp. Baking Pwdr
•     Melted Butter

Directions

1. Hot buttermilk and add in shortening, stirring to heat, and cold. Add in the yeast that has been softenend in 1/4 c. hot water. Add in sugar. Sift together and add in flour, salt, and baking pwdr. Stir to mix and cover with a damp cloth and an inverted plate. Refrigerateovernight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or possibly for fried pies.
2. When ready t use dough, roll out 1/4" thick, cut in 1 1/2" rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400 for 10 min or possibly till done, depending on size of biscuits.
3. A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies.