Angel Yeast Biscuits

Dissolve yeast in warm water; set aside.

Stir flour, sugar and baking soda together. Cut in shortening until the size of peas.

Mix buttermilk with yeast water; add to flour mixture. Stir with a fork until moistened.

May be covered and refrigerated overnight to be shaped and baked later.

Turn out onto floured surface. until smooth and elastic. Roll out dough to 1/2-inch thickness.

Cut biscuits out with a 2-inch cutter.

Place close together on lightly greased baking sheet. Bake preheated for 15 to 20 minutes. Brush with melted butter or margarine.

Makes 24 to 30 biscuits.