Angel Biscuits-- help with recipe?

Question

We are gathering recipes for a family cookbook and are trying to decypher recipes from my grandmother's cookbook. Her Angel Biscuit recipe is there, but she only lists the ingredients, with no instructions. Can anyone help us? Here is what we have:
5 c. self-rising flour
1/3 c. sugar
1 tsp. soda
1 c. Crisco
2 c. buttermilk
Yeast Mixture (2 pk.dry yeast in ¼ c. water)
About 375-400

Answer 1

Hi !!!
Here is the Angel Biscuit recipe from "Allrecipes.com"...
You should be able to use the directions for these ingredients to guide you through your slightly different ingredients.

Angel Biscuits II

"These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll."

Original recipe yield:
2 dozen biscuits

PREP TIME 35 Min
COOK TIME 10 Min
READY IN 1 Hr 45 Min

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening

DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.

Answer 2

I would imagine you dissolve the yeast in the water. Meanwhile, sift together all the dry ingredients. Cut in the Crisco, till the flour mixture looks course. Add the yeast mixture. Add the Buttermilk. Stir til it all comes together, put on a floured board(regular flour) and knead about 4 to 6 times. Do not over knead biscuits, it will make them tough. Roll out about one fourth to 3/8 inch thick. Cut with biscuit cutter and place close to each other on a greased baking pan. Having the biscuits touching as they bake, makes them softer.