Fluffy Angel Biscuits

Recipe & Photography by Karen Gerard

Angel biscuits are made with both baking powder and yeast, so even for unexperienced bakers they are guaranteed to rise. Roll a few of these pillowy biscuits in wax paper and leave at each table setting with honey butter and jam for your guests to snack on or take home.

•1 package active dry yeast

•1/2 cup warm water

•5 cups all purpose flour

•4 teaspoons baking powder

•2 teaspoons salt

•3 tablespoons sugar

•3/4 cup shortening

•1 teaspoon baking soda

•2 cups buttermilk

Sprinkle the yeast over the water and let stand until foamy. Combine the flour, baking powder, salt and sugar and mix with a fork. Cut the shortening in with your fingers or a pastry cutter. Combine the buttermilk and baking soda and then add it into the flour and stir. Add in the yeast mixture and mix to combine. Cover and refrigerate for 8 hours or up to overnight.

When ready to bake, preheat the oven to 375F. Turn out the dough and roll out to 1/2 inch thick. Cut 2 inch biscuits and let them rise for one hour on a greased baking sheet. Bake 15 minutes or until lightly browned on top