BREAD - ANGEL FLAKE BISCUITS

                                                                  BY BETTY LOCKE

This recipe makes 50 regular size or 100 appetizer/small size biscuits

Biscuits can be refrigerated 4 to 5 days.

Ingredients:

1 pkg. active dry yeast

2 tbsp. warm water

2 cups buttermilk

2 tbsp. sugar

1 1/2 tsp. salt

5 cups sifted all-purpose flour

1 tbsp. baking powder

1 tsp. baking soda

1 cup Crisco Shortening

Dissolve yeast in water.  Mix yeast mixture with buttermilk, sugar and salt.

Set aside.  Sift flour, baking powder and baking soda together.  Cut in 

shortening.  Add liquid mixture.  Mix lightly.  DO NOT KNEAD!

Refrigerate overnight.  Pinch off amount as needed.  Knead, roll, cut

and bake.  DO NOT ALLOW TO RISE.

Bake at 450 degrees for 10 minutes.

Small size biscuits filled with country ham is a traditional Virginia appetizer.

They are great especially when they were made by Betty Sue!!

Betty Sue Enders Locke was the mother of Wayne, Debbie and Sherry; and the
mother-in-law of Joan Ricketts Locke.

Photo of Ron and Betty Locke                                                                      Photo of Ronald and Betty Locke

at Granddaughter Angela Locke Harper's Wedding                               on their wedding day, August 27, 1950

                May 17, 2008                                                                                                  Berryville, Virginia