Angel Biscuits

In' Mrs. Rowe's Restaurant Cookbook'

• Ready In: 1 hr 42 mins
• Yields: 24 biscuits

Ingredients

• 1 (1/4ounce) envelope active dry yeast
• 2  tablespoons warm water (105 degrees)
• 2  cups buttermilk
• 5  cups all-purpose flour
• 1⁄3 cup sugar
• 1  teaspoon baking soda
• 3  teaspoons baking powder
• 2  teaspoons salt
• 1  cup vegetable shortening

Directions

1. Lightly grease 2 baking sheets.
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. Stir in the buttermilk.
4. In a big bowl, stir the flour, sugar, baking soda, baking powder, and salt together.
5. Cut in the shortening with a pastry blender until the mixture is crumbly.
6. Add the yeast mixture and stir only until the dry ingredients are moist.
7. Turn the dough out onto a lightly floured surface and knead 4-5 times.
8. Roll the dough out to a thickness of 1/2 inch.
9. Cut out 24 rounds with a 2-inch biscuit cutter.
10. Arrange the biscuits with the sides barely touching on the prepared baking sheets.
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. Preheat the oven to 425°; bake the biscuits for 10 to 12 minutes, until golden brown on top.
13. Serve hot.