Angel Biscuits

These make the perfect addition to a meeting of any kind, especially when they’re stuffed with ham.

The dough can be refrigerated for up to four days.

1 package active dry yeast

2 tablespoons warm water

¼ cup sugar

5 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon salt

1 cup vegetable shortening

2 cups buttermilk

Preheat the oven to 400 degrees. Grease a large baking sheet and set aside. In a small bowl dissolve the yeast in the warm water and set aside while you prepare the dry ingredients. In a large bowl sift together the sugar, flour, baking soda, baking powder, and salt. Add the shortening, using your fingers or a pastry blender to combine. Add the yeast mixture and buttermilk to the dry mixture. Knead enough to hold together.

Turn out onto a lightly floured board, adding more flour if necessary to roll. Roll to about ½-inch thick. Cut with a 2 ½-inch biscuit cutter and place on the prepared baking sheet. Bake for 20 minutes.

Makes 3 dozen angel biscuits.