Angel Biscuits

5 C. flour (can use part whole wheat flour)
3 T. sugar
5 tsp. baking powder
1/2 tsp. soda
1 1/2 tsp. salt
1 C. shortening
1 T. active dry yeast
5 T. warm water (105*-115*F)
2 C. lukewarm buttermilk
1/2 C. butter, melted (optional)

Sift together dry ingredients. Blend in shortening. Dissolve yeast in warm water and allow to proof for 5 minutes. Add buttermilk. Then add buttermilk-yeast mixture to flour mixture. Stir until well-blended. Chill well covered dough 3-24 hours. Place on lightly floured surface and knead lightly. Roll out to 1/2-inch thickness and shape with a floured biscuit cutter. Dip into melted butter, if desired. For fluffy, high biscuits, place close together on an ungreased cookie sheet, cover with greased plastic wrap and let rise at room temperature for 1/2 to 3 hours. Bake at 450* for 10 to 12 minutes. Serve immediately. Makes 30 biscuits. Quite tasty with jam or honey butter.
*NOTE: prepared biscuits my be refrigerated overnight and baked in the morning. Rest at room temperature 1/2 to 3 hours before baking. Prepared biscuits may also be frozen, covered tightly with aluminum foil. Allow frozen biscuits to stand 3 to 4 hours at room temperature before baking.
These are now the rolls I make the most often as they are so easy. I usually stir them up the night before, then they are ready to roll out in the morning....particularly for hot rolls for Sunday lunch. Linda