Light Angel Biscuits

Directions

1. 1
   Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. 2
   Combine flour and next 4 ingredients in a large bowl.
3. 3
   Cut in shortening with a pastry blender until mixture resembles coarse meal.
4. 4
   Add yeast mixture and buttermilk; stir just until moist.
5. 5
   Cover and chill 1 hour.
6. 6
   Preheat oven to 450.
7. 7
   Turn dough out onto a heavily floured surface; knead lightly 5 times.
8. 8
   Roll dough to a 1/2-inch thickness; cut with a biscuit cutter.
9. 9
   Place on a baking sheet coated with cooking spray.
10. 10
    Bake at 450 for 13 minutes or until golden.
11. 11
    Option One: The dough comes out very, very wet.
12. 12
    You can either make drop biscuits or add more flour and cut the biscuits.
13. 13
    Option Two: The dough can sit, covered for up to a week in the fridge.
14. 14
    Cut out as much biscuits that are needed and bake as usual.
15. 15
    ~ or ~ add more flour to the dough, cut into biscuits and freeze.
16. 16
    To bake: thaw the amount of biscuits needed on the counter, covered with a dish towel (about 1/2 hour).
17. 17
    Bake for 13 - 15 minutes or until golden.
18. 18
    The amount of biscuits depend on the application you use and the size of biscuit cutter you have.