½ cup vegetable shortening, cold and cut into cubes
2 cups buttermilk, cold
Instructions:
In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.
Using a pastry cutter or your fingertips, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs.
Stir the yeast mixture into the dry ingredients, then gradually add the cold buttermilk. Mix just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, being careful not to overwork the dough.
Roll the dough out to about ½ inch thickness. Using a biscuit cutter, cut out rounds and place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
Cover the biscuits with a clean kitchen towel and let them rise in a warm place for about 1 hour, or until they’ve nearly doubled in size.
Preheat your oven to 400°F. Bake the biscuits for 12-15 minutes, or until golden brown on top.
Remove from the oven and let cool slightly before serving. Enjoy your soft and fluffy angel biscuits!
