Flakey Angel Biscuits

A combination of leaveners - yeast, baking powder and soda - make these biscuits extra light. Traditionally, a big batch is made and kept refrigerated. Portions are cut off as required to ensure a couple of baskets of fresh, piping hot, flakey little breads. This same dough, rolled thin or simply hand stretched and fried up in olive oil or slapped on a open grill, produces tender/chewy, absolutely incredible flatbread (similar to Indian nan) - great for rolling around turkey leftovers. About 2 1/2 dozen biscuits

5 cups all purpose flour
8 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
3 tablespoons sugar
1/4 cup cold, unsalted butter
1/2 cup cold, shortening
5 teaspoons dry yeast
1/2 cup warm water
1 3/4 - 2 cups warm buttermilk
melted butter (optional)

In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening into dry ingredients until crumbly and well distributed.

In a small bowl, sprinkle the yeast over the warm water and stir briefly. Allow to dissolve and swell. Add yeast and warm buttermilk to dry ingredients and toss with a fork to blend and moisten, creating a soft dough.

Cover bowl and refrigerate (at least overnight - can be kept in the fridge for a couple of weeks).

When you want fresh biscuits, remove a portion of dough. Preheat oven to 400 F. On a lightly floured board, roll dough out to a thickness of one inch or so. Cut into rounds, wedges or squares with a knife or biscuit cutter. Brush generously with melted butter.

Place on baking sheet and brush, if desired with melted butter (or sprinkle lightly with a touch of flour). Bake until lightly browned on top, about 12-15 minutes.