EASY ANGEL BISCUITS

Ingredients

1 envelope dry yeast
1/4 cup warm water
2 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons sugar
1/2 cup solid vegetable shortening
1 cup buttermilk
1 stick butter, melted

Preparation

Dissolve yeast in warm water. In a mixing bowl, combine flour, baking powder and sugar. Cut in shortening until mixture is consistency of coarse meal. Add dissolved yeast and buttermilk, stirring to blend well. Transfer bowl to a warm place and let dough rise 15 minutes. Turn dough onto a floured surface. Roll out to about 1/2-inch thickness. Cut into 2–inch biscuits. Place biscuits on greased baking sheets with sides barely touching. Brush tops with melted butter. Cover biscuits with a cloth and let rise at room temperature for about 1 hour, until doubled in bulk. Bake at 400 degrees for 12-15 minutes, until golden brown. (NOTE: Can be refrigerated or frozen before final rise. If refrigerated, let stand at room temperature 2-3 hours before baking. If frozen, thaw completely, then let stand at room temperature 2-3 hours before baking.) Makes 2 dozen biscuits.