ANGEL BISCUITS The dough will keep for several weeks in the refrigerator. It's handy to have on hand for company. 1 package dry yeast (about 2 1/4 teaspoons) 1/2 cup warm water (100° to 110°F) 5 cups all-purpose flour 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 or stick margarine, melted

Dissolve yeast in warm water in a small bowl, and let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Cut in the shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk, and stir just until moist. Cover and chill for 1 hour.

Preheat oven to 450°F.

Turn dough our onto a heavily floured surface, and knead lightly 5 times. Roll dough to a 1/2-inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted butter over biscuit tops. Bake at 450°F for 13 minutes or until golden.

Makes 2 dozen biscuits.

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