Angel Flake Biscuit

Directions

1. 1
   Dissolve
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   yeast in warm water. Stir yeast mixture into room temperature buttermilk; mix well and set aside.
3. 3
   Combine flour and
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   sugar;
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   cut
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   in shortening until mixture resembles coarse meal.
7. 7
   Add buttermilk mix. Stir until dry ingredients are moistened. You
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   may
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   cover
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    and refrigerate at this time. If you plan
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    to
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    use immediately, cover with towel.
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    Let rise until doubled.
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    Punch
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    dough down; turn out on lightly floured surface; knead
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    lightly
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    3 to 4 times.
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    Roll dough to 1/2 inch thickness; cut
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    with
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    1
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    to
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    2
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    inch biscuit cutter.
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    Place on lightly greased
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    baking
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    sheet.
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    Bake
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    at
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    450°
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    for
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    10 to 20 minutes.