Paula Deen’s yeast biscuit recipe, which she calls angel biscuits, calls for warm water, active dry yeast, flour and other ingredients. The recipe makes 30 servings and is easy to prepare.
To make the biscuit dough, preheat an oven to 400 degrees Fahrenheit, and use cooking spray, oil or butter to grease a baking sheet. In a small bowl, add 1/2 cup of water heated to 100 to 110 degrees F, and sprinkle 1 1/4-ounce package of active dry yeast in the water.
Mix 5 cups of all-purpose flour in a large bowl with 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon each salt and baking powder. Use a pastry blender, two knives or your hands to cut in 1/4 cup of chilled vegetable shortening. Work with the mixture until it looks like coarse meal. Add the water and yeast mixture, and then add 2 cups buttermilk; mix the dough well.
Sprinkle a handful of all-purpose flour on your work surface, and turn the dough out onto the surface. Roll the dough until it is 1 inch thick.
Cut the dough into biscuits using a 2 1/2-inch biscuit cutter. Place the cut biscuits on the prepared pan, and bake in the oven for around 12 minutes or until the tops of the biscuits are golden brown.