Angel Biscuits

5 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon baking soda
1 cup shortening
1 package of yeast
3 tablespoons warm water
2 cups buttermilk
margerine, melted

Sift together flour, sugar, salt, baking powder, and baking soad. Cut in shortening until well blended. Dissolve yeast in warm water and add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix. Turn out on lightly floured surface. Roll to 1/4 inch thick. Cut with 2 1/2 inch biscuit cutter. Dip in melted butter, fold in half, press together and place on pan.

Bake at 400 degrees for 15 minutes. Yields about 4 dozen.

Dough may be kept in refrigerator covered, for 2 days.