My next door neighbor, Dot taught me how to make them when I was very little. She would make several dozen and freeze them for whenever she needed some biscuits. I remember she used an aluminum can to cut out these biscuits.
I make a healthier version with organic vegetable shortening, sea salt, whole wheat flour, aluminum free baking soda, and cane or coconut sugar. The coconut palm sugar is very good for individuals with diabetes or other blood sugar issues. The glycemic index is lower than other white sugars.
My sister-in-law made these for our dinner. After tasting them, my brother asked her to make them every month. You will love them too.
To make these, follow the instructions below from the Ultimate Cookbook.
Angel Biscuits-Ultimate Cookbook
Mix first 6 ingredients in a large bowl. Cut in the Crisco with a fork or a pastry cutter. Dissolve yeast in 2 tablespoons warm water; mix with milk. Pour this on top of dry ingredients. Mix, cover and refrigerate overnight or minimum of 1/2 hour. Roll out and cover ; let rise three hours. Bake in a preheated 400 degree oven for 10 to 12 minutes or until browned. Yield: 10 to 12 biscuits
Note: These biscuits freeze very well. To freeze, roll dough out on to a cookie sheet and place in freezer until needed. The dough will keep up to 5 days in the freezer.