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Angel Yeast Biscuits

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter

In a large mixing bowl, dissolve yeast in warm water. Add sugar; let
stand for 5 minutes. Stir in buttermilk; set aside. In a bowl,
combine the flour, baking powder, salt and baking soda. Cut in butter

Printed from tasteofhome.com Oct 8, 2008

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Angel Yeast Biscuits cont.

until mixture resembles coarse crumbs. Stir in yeast mixture; mix
well. Turn onto a floured surface; gently knead for 1 minute. Place
in a greased bowl, turning once to grease top. Cover and let rise in
a warm place until doubled, about 30 minutes. Punch dough down.
Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut
with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on
a greased baking sheet. Prick tops with a fork. Cover and let rise
until doubled, about 45 minutes. Bake at 375° for 15-18 minutes
or until golden brown. Remove from pan to cool on a wire rack. Serve
warm.

Yield: 1 dozen.