Honey Angel Biscuits

1 package active dry yeast
2 tablespoons warm water (105-115¼F)
5 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
3 tablespoons honey

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

Combine flour, baking powder, baking soda, and salt in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.

Combine yeast mixture, buttermilk, and honey, and add to dry ingredients stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead dough 1 minute. Roll dough to 1/2 inch thickness.

Cut with a 2-inch round cutter, and place on ungreased baking sheets.

Bake at 400 degrees F for 10 minutes or until golden. Yield 4 dozen.

Final Comments: You can store unbaked dough in the refrigerator in an airtight container up to 1 week. For biscuits to rise the most use a sharp round cutter (instead of a glass which pushes down and seals edges)