Angel Biscuits

• 1 1/2 tsp. active dry yeast
• 1/4 c. warm water
• 1 Tbsp. honey
• 2 1/2 c. sifted flour
• 2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 c. vegetable shortening
• 1 c. buttermilk

1. Let yeast soak in a mixture of water and honey.
2. Meanwhile, sift together flour, sugar, baking powder, baking soda and salt. Using two knives, cut in the shortening until mixture resembles coarse meal.
3. Stir remaining ingredients together until dough comes together.
4. Turn out onto a lightly floured surface.
5. Knead lightly for 30 seconds at the most and place in a greased bowl. Cover and refrigerate for at least 1 hour or up to four days.
6. To bake, roll out to a 1/2-inch thickness on a lightly floured board. Cut in rounds and place about 1/2 inch apart on baking sheet sprayed with vegetable oil.
7. Bake at 400u0b0 until golden, about 12 to 15 minutes.
8. Serve hot.
9. Makes 2 dozen large biscuits.

active dry yeast, warm water, honey, flour, sugar, baking powder, baking soda, salt, vegetable shortening, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259489 (may not work)