Angel Biscuits INGREDIENTS 1 pkg. dry yeast2 tablespoons warm water5 cups flour1 teaspoon baking soda3 teaspoons baking powder3 tablespoons sugar1 1/2 teaspoons salt1 cup shortening2 cups Darigold ButtermilkINSTRUCTIONSDissolve yeast in warm water. Sift all dry ingredients into a large bowl. Cut in shortening. Add buttermilk and then the yeast mixture; stir until thoroughly moistened. Turn onto floured board and knead about 1 minute.Dough may be refrigerated in a plastic bag or covered bowl until ready to use. (Leave a little "head room" if you use plastic bag.) Dough keeps 3 - 4 days.Roll dough out to 1/2-inch thickness; cut into small rounds. Place on ungreased baking sheet and brush with melted butter. Let rise 45 - 60 minutes. Bake 400°F for 12 - 15 minutes.Serve with any of the whipped butters or fill with thin slices of country ham.These are so Southern they all but whistle "Dixie". Tradition has it that the new bride couldn't remember if you use yeast or baking powder so she used both.