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.

Dissolve yeast in 1 / 2 cup warm water.

Let sit until bubbly.

Sift all dry ingredients into large mixing bowl.

Cut in the shortening with a pastry blender.

Add in the yeast / water mixture with the buttermilk , then gently work into the dough.

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.

The dough will last about a week in the fridge , just pinch off what you need.

Roll and shape into 1 / 2-inch biscuits and bake for 12 minutes at 350 degrees , or until golden brown.

bread flour, baking soda, salt, baking powder, sugar, crisco shortening, dry yeast, warm water, buttermilk