Angel Biscuits

Ingredients

• 1.3 ounce yeast dry dissolved in 1/4 cup very warm water (105°to 115°f.)
• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 cups buttermilk 
• 5 cups flour all-purpose sifted fine (preferably a southern flour; see headnote)
• 1 cup shortening packed
• 2 teaspoons salt 
• 0.3 cup sugar 

Equipment

• baking sheet
• oven
• mixing bowl
• blender
• rolling pin

Directions

1. Preheat the oven to 400°F.
2. Sift the flour, baking powder, baking soda,sugar, and salt into a large mixing bowl. Usinga pastry blender, cut in the shortening untilthe texture of coarse meal.
3. Add the buttermilkand yeast mixture and toss briskly with a forkjust until the mixture forms a soft dough.
4. Turn the dough onto a well-floured surfaceand with floured hands, knead lightly for abouta minute. With a floured rolling pin, roll thedough out until 5/8 inch thick; then, using awell-floured 2 1/2- to 2 3/4-inch cutter, cut intorounds.
5. Place on ungreased baking sheets,spacing about 1 1/2 inches apart. Gatherscraps, reroll, and cut as before.
6. Bake in the lower third of the oven for 15 to 18minutes or until the biscuits are nicely puffedand pale tan on top.
7. Serve at once with plentyof butter.
8. Reprinted with permission from A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson, © 2007 Harper
9. Collins