Angel Biscuits

This is my great-aunt Mabel's recipe for angel biscuits.  It is a handy recipe because it makes a lot and they can be made -- all except the baking -- the day before. Usually biscuits are not made with yeast; since these are, they are a little lighter -- maybe that's why they have the name "angel biscuit."  (A reminder to any non-US readers:  biscuits in America are more like a crumbly bread, not dessert.)

Angel Biscuits

5 cups unsifted plain flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
1 package (or 1 Tablespoon) dry yeast
2 Tablespoons warm water
melted butter

Sift the dry ingredients together.  Cut in shortening.  Dissolve yeast in warm water and add with buttermilk to dry ingredients.  Mix well.  Turn out on slightly floured board and roll to 1/4 inch thickness.  Cut biscuits out (I used a 2 inch diameter cutter), dip in melted butter and fold to pocketbook rolls (this just means fold almost, but not quite, in half).  Bake at 400 degrees Fahrenheit for 15 minutes (watch them, mine got done a little sooner than that).

They can be made, put on the baking sheets, and refrigerated a day ahead.  Let stand at least two hours at room temperature before baking.  If you use a large cutter, you will get about 36 biscuits.  With my 2-inch cutter, I got quite a few more, so it's enough for a crowd.

Enjoy!