Surely you’ve bitten into one of those angel biscuits that are heavenly! Also called bride's biscuits, these are popular with novice cooks because the recipe virtually foolproof. The dough needs to be refrigerated overnight giving them a yeasty buttery taste. There's just nothing better - light, yeasty, buttery - never was, never will be! Slice them open and stuff with a fried chicken tender for a football game watching snack. . . or tenderloin or pork roast or ham or whatever floats your boat!
2-1/4 teaspoons active dry yeast (1 envelope)
1/4 cup plus 1 pinch of sugar
2 tablespoons lukewarm water
5 cups self-rising flour
1 cup cold solid vegetable shortening cut into small pieces
2 cups buttermilk
6 tablespoons unsalted butter, melted
In a small bowl, dissolve the yeast and the pinch of sugar in the lukewarm water and let stand for 5 minutes, or until foamy. Meanwhile, in a large bowl, mix the flour with the remaining 1/4 cup of sugar. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.
Turn the dough out onto a lightly floured work surface and knead 5 times: the dough should have a soft, moist texture. Return the dough to a clean bowl and cover with plastic wrap. Refrigerate the dough overnight. Transfer the chilled dough to a lightly floured surface and knead 10 times. Roll out the dough to a 16 inch round 1/3 inch thick. Using a 2-1/4-inch biscuit cutter, stamp out biscuits as close together as possible. Gather the dough scraps, knead 3 times and reroll, then stamp out more biscuits as close together as possible from the rerolled dough. Discard the remaining scraps.