Fridge-Ready Angel Biscuits

For these biscuits you can store the dough in a ziploc bag, and just take out what you need, when you need them.

• Ready In: 27 mins
• Yields: 18-20 biscuits

Ingredients

• 5  cups bread flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 3  teaspoons baking powder
• 3  tablespoons sugar
• 3⁄4 cup Crisco shortening
• 2 1⁄2 teaspoons dry yeast
• 1⁄2 cup warm water
• 2  cups buttermilk

Directions

1. Dissolve yeast in 1/2 cup warm water; let sit until bubbly (about 8-10 minutes).
2. Sift all dry ingredients into large mixing bowl; cut in the shortening with a pastry blender.
3. Add in the yeast/water mixture with the buttermilk, then gently work into the dough.
4. Spray a ziploc bag with Pam or other vegetable spray; transfer the dough into bag, zip up bag, and keep in fridge for a minumum of overnight or up to a week (it will rise in bag).
5. The dough will last about a week in the fridge, just pinch off what you need.
6. Roll and shape into 1/2-inch biscuits and bake for 12 minutes at 350 degrees, or until golden brown.