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     Title: Angel Biscuits (no rising necessary)
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 ea Cake yeast
      2 T  Lukewarm water
      5 c  Plain flour
      1 t  Soda
      2 c  Buttermilk
      3 t  Baking powder
      4 T  Sugar
      1 t  Salt
      1 c  Shortening
 
  Dissolve yeast in water. Into a bowl, sift flour with other dry
  ingredients. Cut in shortening, add buttermilk, then add yeast
  mixture. Stir until all flour is dampened. Knead on floured board a
  minute, roll to desired thickness, and cut with a biscuit cutter.
  Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated
  and used about a week. Mrs. Leslie M. Smith





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