Angel Biscuits II Recipe

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.