Angel Biscuits II

Ingridients

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

Prep 35 m

Cook 10 m

Ready In 1 h 45 m

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.