ANGEL BISCUITS

5 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
3/4 cup shortening
1 package yeast
1/2 cup warm water
2 cups buttermilk

Mix dry ingredients together in a large bowl. Cut in shortening. Dissolve yeast in warm water, then add to buttermilk. Stir liquid into flour mixture until well moistened. Roll dough on a floured surface to 1/2-inch thick. Cut with 2- or 3-inch cookie cutter. Place on an 11 x 15-inch sheet. Cover and let double in size. Makes a large batch. Bake 12 minutes at 400°. Dough will keep for several days in the refrigerator, covered. These are an unusually light and fluffy biscuit.