Angel Biscuits

1. Dissolve the yeast in the warm water.
2. Mix the flour, salt and sugar in a bowl. Cut in the shortening until crumbly.
3. Add the yeast mixture, mixing with a fork to form a ball.
4. Knead on a floured surface four or five times.
5. Roll 1/2-inch thick.Cut with a 1-inch or 1 1/2-inch biscuit cutter.
6. Bake on a baking sheet in a preheated 400 degree oven for 8 to 10 minutes.
7. Cool on a wire rack.
8. Freeze in plastic freezer bags if desired.

Recipe reprinted with permission from the Junior Leage of Chicago’s Peeling the Wild Onion: A Collection of Chicago Culinary Culture (The Junior League of Chicago, 2008)