Frozen biscuits are now available at most grocery stores. They are good, but I can make better. Freezing regular biscuit dough has never worked for me, but Angel Biscuits are another matter. My recipe makes a big batch, more than enough for breakfast. I like to freeze some of them for another day. We all know that hot biscuits often make the meal.

As I have said before, my mother could make the best biscuits. She had time to develop her recipe since she seldom got to the store during the Great Depression and never could make light bread. I only learned about Angel Biscuits a few years ago. For several years I made them for my daughter Anne. She can't make light bread either. Whatever biscuits she did make came from a package of Biscuit Mix. Before she moved in to help take care of me and while she was still able to work, I often made these for her.

I don't remember where I found this recipe. I used to get my new recipes from the Wednesday edition of the newspaper. Nowadays, recipes from the newspaper and magazines require so many ingredients, I don't bother to try them. When you find a recipe you like, you have a treasure. This is one of those.

ANGEL BISCUITS
5 cups self-rising flour
2 teaspoons baking powder
1 cup shortening
3/4 cup buttermilk
1 pkg dry yeast dissolved in 1/4 cup warm water

In small bowl combine yeast and warm water. Let sit until bubbly, about 5 minutes. Meanwhile, in a very large pan combine flour and baking powder. With your fingers, work shortening into the flour until it's like meal. All at once, add yeast mixture and buttermilk to the flour mixture. Stir quickly to make a soft dough. Turn out onto well floured surface. Knead about ten times until it holds its shape, using more flour as necessary. Roll out 1/2 inch thick. Cut with a biscuit cutter. Place on buttered baking sheet with the edges touching. Cover with a kitchen towel. Allow to stand about a half hour in a barely warm oven. Remove towel. Preheat oven to 425 F. Bake biscuits about 15 minutes or until lightly browned. Remove from oven and brush with melted butter.

If you are going to freeze the biscuits, bake until set but not browned, 8 to 10 minutes. Remove from oven and allow to cool. Then place on baking sheet and freeze until frozen hard. Place in freezer bag and seal. When ready to bake, return to greased baking sheet and bake at 350 F. for about 10 to 12 minutes or until browned. Anne would place fully baked Angel Biscuits in the microwave and nuke them until thawed and warmed.