Angel biscuits are sometimes called bride’s biscuits because they are so easy to make that even a bride can make them. They are lighter because they have both yeast and baking powder in the dough. Angel biscuits do not rise up like Southern biscuits but are a golden brown, light and delicious biscuit. They have been around for a long time and you can make them ahead and store the dough in the refrigerator for several days. I have been making angel biscuits for years and my family loves them.1 package active dry yeast (1/4 ounce) 1/4 cup warm water 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 2 tablespoons sugar 1/2 cup shortening 1 cup buttermilk Add the yeast to the 1/4 cup warm water and set aside. Whisk together the flour, baking powder, salt, baking soda, and sugar in a large bowl. Cut in the shortening untill the mixture resembles coarse crumbs. Make sure the yeast is dissolved in the water and add to the dough along with the buttermilk. Mix everything together with a spoon, turn out onto floured surface, knead several times. Roll out the dough to about 1/4 inch thick, cut out biscuits and place on a sprayed baking sheet. Let rise about 30 minutes. (They will not rise very much) Bake in preheated 400 degree oven about 15 minutes until golden brown. Makes about 2 dozen biscuits. Note: The dough will keep in the refrigerator several days if you want to make it ahead of time. Just knead and make into a round ball, place in a covered bowl. When ready to make your biscuits, roll out, place on baking sheet, let rise and bake. Enjoy! Click to follow The Southern Lady Cooks on Facebook.