Yeasted Biscuits

Sometimes called Angel Biscuits.

    1 (1/4-ounce) envelope active dry yeast

    1/2 cup warm water (100° to 110°)

    2 cups buttermilk

    5 1/2 cups all-purpose flour

    1 1/2 tablespoons baking powder

    1 1/2 teaspoons salt

    1/2 teaspoon baking soda

    1/4 cup sugar

    3/4 cup shortening

1. Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.

2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.

3. Turn dough out onto a well-floured surface, and knead 4 to 5 times.

4. Roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour.

5. Bake at 425° for 10 to 12 minutes or until golden.