Angel Biscuits

1. 1

   Lightly grease 2 baking sheets.

2. 2

   Dissolve the yeast in warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy and doubled in volume.

3. 3

   Stir in the buttermilk.

4. 4

   In a big bowl, stir the flour, sugar, baking soda, baking powder, and salt together.

5. 5

   Cut in the shortening with a pastry blender until the mixture is crumbly.

6. 6

   Add the yeast mixture and stir only until the dry ingredients are moist.

7. 7

   Turn the dough out onto a lightly floured surface and knead 4-5 times.

8. 8

   Roll the dough out to a thickness of 1/2 inch.

9. 9

   Cut out 24 rounds with a 2-inch biscuit cutter.

10. 10

    Arrange the biscuits with the sides barely touching on the prepared baking sheets.

11. 11

    Cover with a cloth and let rise in a warm place away from drafts for about 1 hour, until almost doubled in size.

12. 12

    Preheat the oven to 425; bake the biscuits for 10 to 12 minutes, until golden brown on top.

13. 13

    Serve hot.

No additional tips available.