From Southern Living
These are called Angel Biscuits because they are light, fluffy, and taste like heaven when they are warm with butter slathered on them. The first time Peter made them, the biscuits came out of the oven looking like giant lips!
Ingredients
1 package active dry yeast
¼ cup warm water (105 to 115 degrees)
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 Tbl sugar
½ cup shortening
¾ cup buttermilk
Directions
Combine yeast and water, let stand five minutes. Combine flour and next four ingredients; cut in shortening with a pastry blender until crumbly. Add yeast mixture and buttermilk, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 10 to 15 times. Roll or pat dough to ¾” thickness; cut with a 2 ½” round biscuit cutter. Place biscuits on an ungreased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, for 35 minutes or until doubled in bulk. Bake at 400 for 12-14 minutes or until golden.
a little of each 