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All the recipes I found were pretty uniform.  (I love Google!) Does this look like it?

OLD FASHIONED ANGEL BISCUITS  from COOKS.COM

1 pkg. active dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup lard or shortening, chilled
1 tablespoon melted butter
Have all ingredients at room temperature.
In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted.
Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes. Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir all ingredients together to mix well.
Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal. Work in the remaining shortening until it resembles large peas.
Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not over mix.
On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle.
Roll circle out 1/2 to 3/4 inch thick and cut using a floured glass or a 3 inch biscuit cutter. Dip in flour between each cut.
Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for more crisp sided biscuits.
Cover with a damp towel or lightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk, or about 45 minutes.
Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.
Brush with melted butter before serving.
This dough can be refrigerated for 3-5 days, or frozen for up to a month.

Hi, @honeyjean! Here's a recipe for angel biscuits that uses Bisquick! http://bit.ly/A1GJBg Enjoy!

honeyjean:

Angel biscuits are a baking powder biscuit with the addition of yeast.  Lost my recipe.  Does anyone have the recipe?

This recipe has baking soda not baking powder:

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HAMBOB'S ANGEL BISCUITS

1 cup buttermilk                                                      1/4 teaspoon salt

1/8 teaspoon baking soda                                      1/2 cup warm water (100F-110F)

1 tablespoon  (or 1 envelope) active dry yeast      3 to 3 1/4 cups all-purpose flour

1 tablespoon sugar                                                 1/2 cup shortening

1. Mix buttermilk and baking soda together

2. Mix yeast, sugar, salt and water together.

    Let stand until foamy.

3. Combine flour and shortening, stirring with a fork until mixed well.

    Mix in buttermilk mixture.

    Mix in yeast mixture, (dough will be wet).

    Cover loosely with a kitchen towel and let rise in a warm place until doubled in size.

4. Pat out dough to 1/2-inch thickness on a heavily flowered board.

    Cut biscuits with a 2 inch cutter.

    Place on a baking sheet and let rise 20 minutes.

5. Preheat over 400F.

6. Bake biscuits 10 to 12 minutes, until golden brown.

    Split and fill with thinkly sliced country ham.

    Makes about 18

per serving: 135 calories     6g fat     0mg chol     3g prot     18 g carbs     1g fiber     56mg sodium

Angel biscuits are a cross between a biscuit and a yeast roll.  It is said that they are easier to make than traditional biscuits and more foolproof due to the two types of leaveing: baking soda and yeast.  HamBob makes his Ham Biscuits bit-sized.  If you want bigger biscuits, roll them out 1/2 inch thick.  Placing them close together on the baking sheet makes them rise more.

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Just for fun here is another special from my Grandmother

QUICK PAN ROLLS

2 1/2 tablespoons shortening (butter or margarine)

1 3/4 cups flour, shifted

1 egg

1/2 tsp salt

1 package dry yeast

1/2 cup lukewarm water

1/2 tablespoon sugar

1. Melt the shortening and cool to lukewarm

2. Add sugar, salt and water to it

3. Add yeast to liquid and mash until dissolved

4. Beat egg slightly and stir in liquid while gradually adding flour

5. Turn on floured board and roll to fit 8"x12" pan

6. Set dough in pan, cut for rolls, let raise until double (30 min)

7. Bake 20-25 minutes at 400

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