Buttermilk Angel Biscuits

• 1/4 cup warm water (100 to 110F)
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/4 cup sugar
• 6 cups White Lily or other Southern all-purpose flour (see page 206), plus more for rolling
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup solid vegetable shortening, preferably Crisco, cut into bits
• 2 cups buttermilk
• 3 tablespoons unsalted butter, melted

1. To proof the yeast, in a liquid measuring cup, combine the warm water, yeast, and 1 tablespoon of the sugar.
2. Set aside to proof.
3. The mixture will become creamy and foamy, about 5 minutes.
4. To make the dough, in a large bowl, whisk together the flour, the remaining 3 tablespoons of sugar, baking powder, baking soda, and salt.
5. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until the mixture resembles coarse meal and there are no large bits of shortening.
6. Add the yeast and buttermilk to the dough and stir until the dough just comes together.
7. Turn the dough out onto a lightly floured work surface and knead 5 or 6 times; the dough should be soft and moist.
8. Return the dough to the bowl.
9. Cover the bowl with plastic wrap and refrigerate overnight or up to a week before using.
10. When ready to bake, preheat the oven to 425F.
11. Dust a clean work surface with about 1 cup of flour.
12. Turn out the chilled dough and knead about 10 times to punch down.
13. Using a lightly floured rolling pin, roll the dough out to 1/3 inch thick.
14. Using a 2 1/4-inch round cutter, cut out the biscuits as close together as possible.
15. Gather the dough scraps and place one on top of the other.
16. Knead until a cohesive dough forms again and roll the dough out once again.
17. Stamp out as many biscuits as possible from the re-rolled dough.
18. Discard the remaining scraps.
19. Arrange the biscuits, sides touching, on an ungreased baking sheet.
20. Brush with the melted butter.
21. Set aside to rise in a warm place for about 30 minutes.
22. Bake until golden brown, 10 to 12 minutes.
23. Transfer to a rack to cool slightly.
24. Serve warm.

warm water, active dry yeast, sugar, white lily, baking powder, baking soda, salt, vegetable shortening, buttermilk, unsalted butter

Taken from www.epicurious.com/recipes/food/views/buttermilk-angel-biscuits-380416 (may not work)