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Angelic Biscuits (From Fay's Kitchen) 

1 envelope active dry yeast
1/2 cup warm water (105-115 F)
5 cups flour
3 Tbsp sugar
4 tsp baking powder
2 tsp salt
3/4 cup shortening
1 tsp baking soad
2 cups buttermlik

Dissolve the yeast in the warm water.  
COmbine the flour, sugar, baking powder, and salt in a large bowl.  
Cut in shortening with a fork until the mixture resembles coarse meal.  
In a small bowl, mix the baking soda and buttermilk.  
Add the buttermilk and yeast to the flour mixture; stir well.  
Chill dough, covered with a towel, in the refridgerator for 8 hours.
Knead dough 12 times on a lightly floured board; roll 1/2 inch thich.  
Cut into 2 inch rounds using a cookie cutter or glass.  
Place on  greased  cookie sheets.  
Let rise in warm spot for an hour.  
Pre-heat oven to 400 F.  
Bake until golden, about 15 minutes.  T
hese biscuits are so light they may float right off your plate!

Yield: 24 biscuits