Heloise Angel Flake Biscuits

1 pkg dry yeast
1/4 cup warm water proof yeast in water

2.5 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening (crisco)
1 cup buttermilk room temp.

Mix and sift all dry ingredients. Cut shortening into dry stuff. Stir in buttermilk and yeast mixture

Can refrigerate dough for later or use right then - roll out use biscuit cutter

Bake 400 for 12 to 15 mins if you want golden brown brush with egg yolk in milk.

If you refrigerate dough let it get to room temp before you try to roll and cut.