Here is one recipe, Ray, for Angel Biscuits using no sugar. I have not tried this recipe but it sure does sound close to the one you
descibed. I hope so! Kel
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Angel Biscuits

1 pkt active dry yeast
1/4 cup warm water (105 to 115 degrees)
5 cup self-rising, low-protein flour
1 tsp baking soda
1 cup shortening or lard
2 cup buttermilk

In a small bowl, dissolve the yeast in warm water and let stand several minutes, until foamy. In a large bowl, sift together flour and baking soda. Cut in the shortening with your fingertips until mixture resembles fine meal. Combine the dissolved yeast and the buttermilk, then stir into flour mixture, just until all the flour is moistened. Turn out dough onto a well-floured surface. Flour hands lightly and knead dough lightly, about 10 strokes. Divide dough into three parts. Wrap each part in plastic wrap and refrigerate at least 1 hour. (Dough can remain refrigerated for several days.) When ready to bake, remove one section of dough. Flour hands lightly and pat out dough on a floured surface, about 1/2 inch thick. Cut with a round cutter dipped in flour. (You can also pinch off sections of dough and shape it with your hands.) Place on an ungreased baking sheet. (For higher, fluffier biscuits, place dough so that it's touching; for crisper, flatter biscuits, place it about 2 inches apart.) Bake at 425 degrees until lightly browned, about 14 to 18 minutes. Serve hot.