Angel Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cup buttermilk
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 4 tablespoons melted butter

Directions

1. In a small bowl, stir the yeast, water, and 1 tsp. of the sugar together. Set it aside until it looks bubbly and foamy, about 5 minutes.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining 1/4 cup sugar. Add the vegetable shortening, then work it in with your fingertips until you have a nubby, coarse mixture. Shred the butter on the large holes of a box grater, add it to the flour mixture, and toss so the pieces are coated. Pour in the buttermilk and the yeast mixture, then fold until the dough is evenly dampened. Use your hands to knead it gently right in the bowl until it comes together in a ball. Wrap the bowl snugly with plastic wrap and chill for 2-1/2 hours.
3. Move the dough to a floured work surface and pat it with your hands into a 1-inch-thick rectangle. Dust the top with flour, then roll it out to a 13-inch by 17-inch rectangle. Fold the top and bottom thirds inward, like a letter. Turn the dough 90 degrees and roll it into an 11-inch by 15-inch rectangle. Fold it into thirds again, turn it, and roll until it is 1/2-inch thick. At this point, the dough should measure about 12 inches by 14 inches.
4. Cut out rounds with a floured 1-inch round cutter. Push the cutter directly down into the dough, keeping the cuts as close together as you can. Lightly spray 2 baking sheets with nonstick cooking spray, then arrange the rounds on the sheets with 1/2 inch between them. Add the scraps to the sheets as well.
5. Drape the dough rounds loosely with plastic wrap and let them rise as the oven warms to 350°F, about 30 minutes.
6. Bake the biscuits until they are golden-brown and baked through, 15 to 20 minutes. Serve them hot or warm.