These biscuits are a snap to put together and are so tender and light. This is my husbands Grandmothers recipe and I can remember his Mom also making these a lot. Both have since passed away and I was thrilled they left behind the recipe for me. Whenever I make these biscuits my husband always smiles and says his Mom would be so proud that I am carrying on her family's tradition. I always triple this recipe and freeze the biscuits in round aluminum pans with lids, then I slide them into a ziplock bag, add the date and cooking instructions and I always have a pan of fresh biscuits on hand. ***SPECIAL NOTE*** If you or someone you love is LACTOSE INTOLERANT or you just love the taste of orange, as our friend Kim does, substitute Orange juice for the milk. They are amazing this way as well, the biscuits will not rise as high so roll your dough out thicker. ***
3Cut the shortening into the dry ingredients using a pastry blender or fork until it looks like meal.
4Add the buttermilk and yeast water. Mix with hands until just combined and makes a loose dough ball.
5Flour a dry clean surface and lightly flour your rolling pin and biscuit cutter. *I lay down wax paper on my table for easy clean up.
6Roll out the biscuits to about an inch or more in thickness. Cut out with floured biscuit cutter and put into lightly sprayed 8 inch round baking pan.
7Put in 400 degree oven and bake 20 min or until golden brown. Do not over bake
8Enjoy with butter and home made jam !
9The Angel Biscuits freeze very well as mentioned in my comments above. I always make a triple batch and I am never without fresh, homemade biscuits in JUST A PINCH ! *See my comments above for freezing tips.