Angel Biscuits - cooking recipe

Ingredients

5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons sugar
2 1/2 teaspoons fast rising yeast
1/4 cup warm water
2 cups buttermilk
3/4 cup cold shortening
2 tablespoons milk for brushing on top biscuits
extra flour, for dusting cutting board and rolling pin

Preparation

Into a large bowl, sift together flour, baking powder, salt, baking powder, baking soda and 2 tablespoons of sugar.
In a small glass bowl add 1 tablespoons sugar, yeast and 1/4 cup of warm water. Make sure water is very warm but not too hot to touch. Allow yeast to bloom for about 5 minutes.
Work shortening into flour mixture until it resembles coarse crumbs. I like to use my hands but you can use a pastry blender or two knives.
Add yeast/water/sugar mixture and 2 cups of buttermilk.
Blend together with a wooden spoon until all wet ingredients are incorporated. The dough will be very sticky.
Place dough onto cutting board dusted with flour and knead lightly about 5 or 6 times by folding dough back onto itself.
Roll out to about 1/2 inch thickness. Using 2 inch round biscuit cutter, cut out biscuits and place on cookie sheet lined with parchment paper.
Brush tops with milk and bake in 425 degree oven for 13-15 minutes.