Angel Biscuits

This dough will keep for several weeks in the refrigerator.

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105 to 115)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon stick margarine or butter, melted

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 4 ingredients (flour through salt) in a large bowl.

Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Add yeast mixture and buttermilk; stir just until moist.

Cover and chill 1 hour.

Preheat oven to 450.

Turn dough out onto a heavily floured surface; knead lightly 5 times.

Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter.

Place on a baking sheet coated with cooking spray.

Brush melted margarine over biscuit tops.

Bake at 450 for 13 minutes or until golden.

Yield: 2 dozen (serving size: 1 biscuit)

NUTRITION PER SERVING
CALORIES 150(28% from fat); FAT 4.6g (sat 1.2g,mono 1.5g,poly 1.3g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 41mg; SODIUM 183mg; FIBER 0.8g; IRON 1.3mg; CARBOHYDRATE 23.1g