Angel Biscuits

Mix together:
1 c buttermilk
1/2 tsp baking soda

Mix together and let stand until foamy:
1 TBS (or 1 envelope) active dry yeast
1 TBS sugar
1/4 tsp salt
1/2 c warm water

Mix together with a fork until blended:
3 to 3 1/2 c all-purpose flour
1/2 c shortening

Mix in the buttermilk mixture then the yeast mixture into the flour mixture. (Dough will be wet.) 
Cover loosely and let rise in a warm place until doubled in size.
Pat out dough to 1/2 inch thickness on a heavily floured board. 
Cut biscuits with a 2" cutter.
Place on baking sheet and let rise 20 minutes.
Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more.
Preheat oven to 400F.
Bake biscuits 10-12 minutes, until golden brown. 
Split and fill with thinly-sliced country ham or pepper jelly.
 Makes about 18 biscuits.