Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk.
If dough does not seem pliable, add the remaining milk.
Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board.
Too much handling makes tough biscuits.
Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
Bake 10 to 12 minutes at 450 degrees.
ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk .
Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough.
Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits.
Roll out and cut with a biscuit cutter and place in a greased pan.
Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).