Becky's Angel Biscuits

~Makes easy yeast rolls or cinnamon rolls~
425 degrees


5 c. all purpose flour
1/2 c. shortening
1/2 stick salted butter (let soften on counter - not melt)
1 t. baking soda
1 t. salt
3 t. baking powder
3 T. sugar
1 pkg. yeast dissolved in 1/2 c. warm water
2 c. buttermilk (warmed to 105-120 F.)

Dissolve yeast in warm water and set aside.  Combine dry ingredients.  Add shortening and butter and mix paddle mixer on low speed until fats are in small pieces the size of peas and smaller.  Mix the warmed buttermilk with the yeast water.  Add to flour mixture, first on low speed, then on medium until everything is well mixed.  Refrigerate dough covered, for several hours or up to 3 days.

When ready to bake, preheat oven to 425 degrees.  Lightly spray a large (13 x 17 or 15x10) baking pan with non-stick cooking spray, or line with parchment paper.  Turn dough out on lightly floured counteror board and roll to about 1/2" thickness.  Cut into rounds with 2" cutter and place rounds close together in prepared pan(s).  Cover with clean lint-free warm, damp towel and allow to rise about a hour  before baking or doubled in size (you will be able to leave a small indention when pressed lightly with finger.)  Bake 15-20 minutes, or till nicely browned and puffy.  Remove rolls from oven and brush tops with melted butter (you can just take a stick of butter and rub across the top.)  Serve while hot.

This yields about 30 rolls.

Variation:  If you want to make cinnamon rolls out of all or part of the dough - after rolling it out, sprinkle with cinnamon and sugar and butter and roll into a jelly roll shape.  Slice with sharp knife every 1".  Place rolled slices in prepared pan with sides touching.  Cover and let rise as above before baking.  While hot, drizzle with icing made from mixing together a little melted butter, powdered sugar, 1/2 t. vanilla and a little milk. Serve warm.