Many versions of angel biscuits recipes exist, but what makes this version heavenly is the addition of yeast to the traditional baking powder biscuit dough. These are often served with Sunday supper in the South.
1 package (.25 ounce) active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk, warmed
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
3/4 cup shortening
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. Brush with melted butter. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425°F.
Bake in pre-heated oven, on a lower rack, for 10 to 12 minutes, or until golden brown. Serve warm.