ANGEL BISCUITS #3

—————————-NORMA WRENN NPXR56B—————————- 1 1/2 pk Yeast

5 tb Warm H2O

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 leavening in comfortable water. Sift dry reduction together, afterwards cut cutting in to the flour mixture. Add buttermilk as well as yeast. Knead lightly–do not let rise. Roll out as well as cut with the turn biscuit cutter. Cut roughly by core of biscuit with the blade as well as overlay over to form the pocketbook shape. Bake for twenty mins during 400~. Brush with melted butter after baking. Source: Southern Living Hall of Fame, A Taste of Georgia —–