Angel Biscuits - cooking recipe

Ingredients

2 pkg. dry yeast
2 c. buttermilk
1/4 c. sugar
1 tsp. baking soda
1 c. shortening
1/4 c. warm water (105~ to 115~)
5 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt

Preparation

Combine yeast and warm water.
Let stand 5 minutes. Add buttermilk to yeast mixture and set aside. Combine all remaining ingredients except shortening in a large bowl.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
Add buttermilk mixture, stirring with a spoon until dry ingredients are moistened.
Turn biscuit dough out onto a lightly floured surface and knead lightly 4 or 5 times.
Roll dough to 1/2-inch thickness.
Cut with a 2 1/2-inch biscuit cutter.
Place on lightly greased baking sheets.
Cover and let rise in a warm place (85\u00b0), free from drafts, for 1 hour.
Bake at 450\u00b0 for 10 to 12 minutes or
until browned.
Yields 2 dozen.