Angel Biscuits1 envelope (1/4 ounce) active dry yeast
½ cup lukewarm (100° to 110°F) water
5 cups all-purpose flour, plus extra for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup vegetable shortening, chilled
1/2 cup butter, cold, cut into small cubes
2 cups buttermilk
Grease a biscuit pan with butter, oil, or cooking spray.
Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening and butter with a pastry blender, your hands, or two knives (or put it all in the food processor and pulse) until the mixture resembles a coarse meal. Add the yeast mixture and buttermilk and mix well.
Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll or pat out to a 1-inch thickness.
Using a 2 1/2 –inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet close together and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.
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