Angel Biscuits

Directions

1. 1
   Lightly grease 2 baking sheets.
2. 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. 3
   Stir in the buttermilk.
4. 4
   In a big bowl, stir the flour, sugar, baking soda, baking powder, and salt together.
5. 5
   Cut in the shortening with a pastry blender until the mixture is crumbly.
6. 6
   Add the yeast mixture and stir only until the dry ingredients are moist.
7. 7
   Turn the dough out onto a lightly floured surface and knead 4-5 times.
8. 8
   Roll the dough out to a thickness of 1/2 inch.
9. 9
   Cut out 24 rounds with a 2-inch biscuit cutter.
10. 10
    Arrange the biscuits with the sides barely touching on the prepared baking sheets.
11. 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. 12
    Preheat the oven to 425; bake the biscuits for 10 to 12 minutes, until golden brown on top.
13. 13
    Serve hot.