BISCUITS - Earline's Angel Biscuits

Earline Pittendreigh

Earline used to mix these and spread onto a board and roll into shape with a rolling pin. Her son, Maynard, uses a more low tech approach by just rolling the dough between the palms of his hands (freshly washed) until it takes the shape of a biscuit. This recipe came from the recipe book of the Church of the Redeemer in Greenville, SC, which Bill, Earline and Maynard Pittendreigh joined in March, 1971. The book credits Diane Wyatt with the recipe. The biscuits were popular at Pittendreigh gatherings during the 70's and 80's.

5 cups of self rising flour

1/4th cup of sugar

3/4 cup shortening

2 cups of buttermilk

1 pkg of yeast dissolved in 2 tbsp water

Mix flour and sugar.

Cut in shortening.

Add yeast and buttermilk.

Knead until smooth and store in refridgerator until needed. Does not need to rise before baking. Dough can last 24 hours before using.

Bake at 400 to 425 for 10 to 15 minutes.