Angel Biscuits (Paula Deen's recipe)
2 1/2 tsp active dry yeast (or one pkg, if you buy it that way)
1/2 cup warm water (105°F to 115°F)
1/4 cup plus 2 teaspoons sugar, divided
5 cups all-purpose flour2 1/2 teaspoons baking powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
1 1/3 cups milk
In a 1-cup liquid measuring cup, combine yeast, warm water, and 2 teaspoons sugar; let stand 5 minutes.
In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt; cut in shortening with a pastry blender until mixture is crumbly.
Combine yeast mixture and milk, and add to dry ingredients, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 1 minute.
Roll dough to 1/4-inch thickness. Cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover, and let rise in a warm place (85°F), free from drafts, for 1 hour, or until doubled in bulk.
Bake at 400°F for 10 to 12 minutes, or until golden.