Angel biscuits are fluffy, light biscuits that come straight from the oven and taste delicious. Eat plain, with a slab of butter, a drizzle of honey or a spoonful of jam, these are easy, delicious and mouth-watering biscuits.
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water
5 cups all-purpose flour
1/4 cup sugar or substitute
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch of salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
1 tablespoon butter, melted
Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.
Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450 degrees.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450 degrees for 12 minutes or until golden.