Angel Biscuits

From Cooking Light:


1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
5 cups all-purpose flour (about 22 1/2 ounces)
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 butter, melted

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (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 to flour mixture; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450°.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.


RESULTS: Well, these didn't turn out like the picture, but they werew still good. I think I was having, in part, a similar problem as the fritters. The dough was really really moist, more like drop biscuits. It didn't really occur to me that it was too moist until I tried to "knead" the dough and got nowhere. The taste is really good, though, and I think as long as you add more flour if you need it, it's good. I put butter on it, and froze the rest for a rainy day.