Angel Biscuits

 

1

package regular or quick active dry yeast (2 1/4 teaspoons)

2

tablespoons warm water (105° to 115°)

2 1/2

cups Gold Medal® all-purpose flour

3

tablespoons sugar

1 1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1/2

cup shortening

About 1 cup buttermilk

Butter or margarine at room temperature, if desired

• 1 Heat oven to 400°. Dissolve yeast in warm water; set aside.
• 2 Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
• 3 Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• 4 Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.