Angel Biscuits 2

Angel Biscuits 2 2 packages of dry yeast 1/4 cup of warm water (105 - 115ºF.) 2 cups of buttermilk 5 cups of all purpose flour 1/4 cup of sugar 1 tablespoon of baking powder 1 teaspoon of baking soda 1 teaspoon of salt 1 cup of shortening Combine the yeast and warm water, let stand for 5 minutes. Add buttermilk to yeast mixture and set aside. Combine all remaining ingredients, except shortening, in a large bowl, cut in shortening with pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead lightly 4 or 5 times. Roll dough to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter. Place on  lightly greased cookie sheets. Cover and let rise in a warm place free from drafts, for 1 hour. Bake in hot oven (425 - 450ºF.) for 10 - 12 minutes or until browned. Makes 2 dozen. Note: Biscuits can be made ahead and frozen. Before freezing, bake biscuits 10 minutes, cool. Place in freezer bags and freeze. To serve, remove from freezer, place biscuits on lightly greased sheets and let thaw. Bake at 425ºF. for 5 minutes or until thoroughly heated.