Heavenly tender, puffy and golden yeast biscuits.

Angel Flake Biscuits

5 cups all-purpose flour
3 tablespoons granulated sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
1 (0.25-ounce) package active dry yeast or 2 1/2 teaspoons
3 tablespoons warm water
2 cups buttermilk

1. Preheat oven to 450°F (230°C). Grease a baking sheet; set aside.
2. In a large mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside.
3. Dissolve yeast in warm water (105°-115°F / 40° to 45°C). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead briefly.
4. Roll dough out on a floured surface and cut out 24 circles with a biscuit cutter. Place on baking sheet and bake until puffed and golden, about 10 minutes.

Makes 24 biscuits.