Light Angel Biscuits

• 2 14 teaspoons yeast
• 12 cup warm water
• 5 cups flour
• 14 cup Splenda granular
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 12 teaspoons salt
• 12 cup vegetable shortening
• 2 cups low-fat buttermilk
• cooking spray

1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. Combine flour and next 4 ingredients in a large bowl.
3. Cut in shortening with a pastry blender until mixture resembles coarse meal.
4. Add yeast mixture and buttermilk; stir just until moist.
5. Cover and chill 1 hour.
6. Preheat oven to 450.
7. Turn dough out onto a heavily floured surface; knead lightly 5 times.
8. Roll dough to a 1/2-inch thickness; cut with a biscuit cutter.
9. Place on a baking sheet coated with cooking spray.
10. Bake at 450 for 13 minutes or until golden.
11. Option One: The dough comes out very, very wet.
12. You can either make drop biscuits or add more flour and cut the biscuits.
13. Option Two: The dough can sit, covered for up to a week in the fridge.
14. Cut out as much biscuits that are needed and bake as usual.
15. ~ or ~ add more flour to the dough, cut into biscuits and freeze.
16. To bake: thaw the amount of biscuits needed on the counter, covered with a dish towel (about 1/2 hour).
17. Bake for 13 - 15 minutes or until golden.
18. The amount of biscuits depend on the application you use and the size of biscuit cutter you have.

yeast, water, flour, splenda, baking powder, baking soda, salt, vegetable shortening, lowfat buttermilk, cooking spray

Taken from www.food.com/recipe/light-angel-biscuits-232354 (may not work)