2 pkgs. active dry yeast
5 c. all purpose flour
1 tbsp. baking powder
1 tsp. baking soda
2 1/2 tbsp. sugar
1 tsp. salt
2 sticks unsalted butter, cut in small pieces
2 c. buttermilk
8 tbsp. unsalted butter, melted, cooled

Preheat oven to 450 degrees. Butter a baking dish or line it with parchment paper and set aside. Dissolve the yeast in 1/4 cup warm water and let proof. Sift the flour, baking powder, baking soda, sugar and salt together into a bowl. Cut in butter until mixture resembles coarse meal. Stir in yeast and buttermilk. Turn out onto floured board and knead dough until it is smooth and no longer sticky. Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2 inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake 10-12 minutes.

Variations: Angel biscuits are also delicious sliced while warm, spread with an herb or fruit flavored butter, and filled with slivers of country ham, smoked turkey or smoked salmon.