ANGEL BISCUITS
5 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup shortening
1 1/2 packages dry yeast
4 tablespoons warm water
2 cups buttermilk
Stir dry ingredients together. Cut in shortening until it looks like coarse meal. Dissolve yeast in warm water; add to dry ingredients and shortening. Gradually pour in buttermilk and work into a nice dough. Roll out on floured board to 1/4 inch thickness. Cut with biscuit cutter and sip in melted butter. Stack in 2's or fold in half. Bake at 400 degrees for 15 minutes (or until golden brown). Unbaked biscuits keep well in the refrigerator or may be frozen.
