Angel Biscuits

Ingredients

• 1 package regular or quick active dry yeast (2 1/4 teaspoons)
• 2 tablespoons warm water (105° to 115°)
• 2 1/2 cups Gold Medal™ all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• About 1 cup buttermilk
• Butter or margarine at room temperature, if desired

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat oven to 400°. Dissolve yeast in warm water; set aside.

3. 3

   Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.

4. 4

   Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

5. 5

   Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

6. 6

   --- Tips ---

7. 7

   Yeast makes these biscuits light as angels! If you have time, you can make them even lighter. Just cover unbaked biscuits and let rise in a warm place for about 30 minutes or until puffy. Bake as directed.