BUTTERMILK ANGEL BISCUITS

2 pkg active dry yeast

1/4 cup warm water
2 cups warm buttermilk
5 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 tbsp salt
1 cup shortening
melted butter

Dissolve the yeast in the warm water.  Let stand for 5 minutes.  Stir in the buttermilk and set aside.

Lightly grease a baking sheet; set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal.  Stir in the buttermilk/yeast mixture and mix well.  Turn out onto a floured surface and knead lightly 3 to 4 times.  Roll to a thickness of 1/2-inch.  Cut using a 2 1/2-inch biscuit cutter.  Place cut biscuits on the prepared baking sheet.  Cover and let rise in a warm place for 1 1/2 hours.  Bake at 450 degrees for 8 to 10 minutes.  Lightly brush the tops of the biscuits with the melted butter.

Yield: Approximately 30 biscuits.

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