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1. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
2. In a small bowl, dissolve the yeast in warm water and let it sit until it starts to foam, indicating that the yeast is active.
3. Using a pastry cutter or your fingers, cut the shortening into the flour mixture until it resembles coarse crumbs.
4. Stir the yeast mixture and buttermilk into the flour mixture until all ingredients are well combined. The dough should be sticky.
5. Turn the dough out onto a well-floured surface and knead gently for a minute or two just to bring it together.
6. Roll the dough to about 1/2-inch thickness and cut with a biscuit cutter. Place the cut biscuits on a greased baking sheet, cover with a clean cloth, and let them rise in a warm place for about 30 minutes, or until nearly doubled in size.
7. Preheat your oven to 400 degrees F.
8. Once the biscuits have risen, bake them for 12-15 minutes or until they’re golden brown on top.
9. Remove from oven and brush the tops with melted butter. Serve warm for the best experience.
Remember, angel biscuits are best enjoyed fresh from the oven, but they can be kept in an airtight container and warmed up for the next day’s enjoyment. Enjoy your delightful, cloud-like creation!
