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Angel Biscuits

5 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3/4 cup crisco shortening
2 1/2 teaspoons yeast
2 cups buttermilk

Dissolve yeast in warm water (about 1/2 cup) - sift dry ingredients into large mixing bowl, cut in shortening with a pastry blender - stir in buttermilk, work into a dough. Spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag). The dough lasts about a week in the fridge - you pinch off what you need, roll or shape into 1/2-inch thick bisucits and bake at 400° for 12 minutes or until golden brown.
Note: I've kept the dough longer than a week in the fridge and found it to be as good the last day as it was the first.
I prefer to make these in the muffin tins.