This is such a delicious recipe for biscuits. If you prefer biscuits without sugar, you can just omit that. We found that these are good with anything... especially jelly (the kids' favorite!!). Faith made this batch and I think she did a great job!! This is a recipe I got from our pastors wife when I was a teenager. There is nothing quite as homey smelling as fresh baked biscuits and homemade bread. Enjoy!!

Angel Biscuits

1 pkg active-dry yeast
2 T lukewarm water (very warm for dry yeast)
5 C. all purpose flour
1 t baking soda
3 t baking powder
2 T sugar
1.5 t salt
1 C vegetable shortening
2 C buttermilk - works with regular milk as well. Just add 1 t to every C of milk to make buttermilk substitute

Dissolve yeast into warm water. Sift dry ingredients into large bowl (or fluff with a fork if you want to cheat!!). Cut in shortening with pastry blender. Add buttermilk, then yeast mixture. Stir until thoroughly moistened Turn onto floured board and knead for 1-2 minutes. (No rising). Roll out to desired thickness (1/2 inch is best) and cut into rounds. Brush with melted butter and bake on an ungreased pan at 400ºF for 15 minutes or until lightly browned. These bakes biscuits freeze beautifully.
Note: After mixing, dough may be refrigerated in a plastic bag or in a covered bowl until ready to use. (Keeps well for 2-3 days). If using plastic bag, leave some room for expansion. These may be readied for baking the day before and kept refrigerated until 1 hour before baking, allowing time to attain room temperature.

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