Bake as only much as you need, the dough will keep at least two weeks in refrigerator.
1 package active dry yeast (about .25 ounce)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 to 5 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon salt
3/4 cup chilled shortening
4 tablespoons chilled butter
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat.
Stir in yeast mixture and buttermilk, blending well.
Turn dough out onto a lightly floured surface and knead with floured hands just a few turns.
Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters.
Place cut out biscuits on a lightly greased baking sheet.
Cover with a dish cloth and let rise in a warm place for about 30 minutes.
Bake at 400° for about 15 to 20 minutes.
Brush tops with the melted butter while still hot.
Makes about 2 to 3 dozen angel biscuits, depending on size.