Combine the yeast and warm water, let stand for 5 minutes. Add buttermilk to yeast mixture and set aside. Combine all remaining ingredients, except shortening, in a large bowl, cut in shortening with pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto  a lightly floured surface. Knead lightly 4 or 5 times. Roll dough to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter. Place on lightly greased cookie sheets. Cover and let rise in a warm place free from drafts, for 1 hour. Bake in hot oven (425 to 450ºF.  depending on your oven) for 10 - 12 minutes or until browned. Makes 2 dozen.

Note: Biscuits can be made ahead and frozen. Before freezing, bake biscuits 10 minutes, cool. Place in freezer bags and freeze. To serve, remove from freezer, place biscuits on lightly greased baking sheets and let thaw. Bake at 425ºF.  for 5 minutes or until thoroughly heated.

Miniature Angel Biscuits2 cups of self rising flour
2 sticks of butter
1 cup of sour cream

Cut the butter into flour. Mix in sour cream. Make into approximately 60 little balls. Bake in miniature cupcake pans at 400ºF.