Angel Biscuits

Directions

1. 1
   Dissolve the yeast in 1/4 cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
2. 2
   Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm.
3. 3
   Stir into the yeast mixture, and set aside.
4. 4
   In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar.
5. 5
   Add the shortening.
6. 6
   Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal.
7. 7
   Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
8. 8
   Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough.
9. 9
   Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth.
10. 10
    Roll it on a lightly floured surface into a circle about 1/2 inch thick.
11. 11
    Cut into 2 1/2-inch rounds with a biscuit cutter or a glass.
12. 12
    The scraps can be lightly kneaded together, rolled and cut.
13. 13
    Place the biscuits at least 1 inch apart on two large ungreased baking sheets.
14. 14
    Brush the tops with melted butter.
15. 15
    Cover with a cloth, and set aside to rise until doubled, about 1 1/2 hours.
16. 16
    Preheat oven to 425 degrees.
17. 17
    Adjust oven rack to the lower third.
18. 18
    Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown.
19. 19
    Remove immediately from the baking sheet, and serve while still hot.