Recipe(tried): Angel Biscuits (using yeast and baking powder)

ANGEL BISCUITS

"Part soft yeast roll, part tender biscuit, these buns are an interesting composite. Sometimes called Bride's Biscuits (because even a new bride was supposed to be able to make them easily), they include both yeast and baking powder, for a guaranteed rise. Though they don't rise high, like Southern biscuits do, they're nevertheless a soft, light roll, perfect for splitting in half and filling with a slice of ham or sausage patty."

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons (7/8 ounce) sugar
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup (1 5/8 ounces) vegetable shortening
1/4 cup (2 ounces) cold butter, cut into pats
1 cup (8 ounces) room-temperature milk
2 tablespoons (1 ounce) melted butter, for brushing on top

Whisk together the flour, yeast, sugar, salt, and baking powder. Add the shortening, mixing till evenly crumbly.

Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.

Add the milk, mixing till just combined. The dough will be quite wet.

Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7-inch diameter, 1-inch-thick circle. Use a 2-inch round biscuit cutter to cut 16 biscuits. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.

After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months.

WHEN READY TO BAKE:
Preheat the oven to 400 degrees F.

Remove the biscuits form the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet.

Bake the biscuits for 16 to 18 minutes, till they're golden brown. Remove from the oven, and brush with melted butter, if desired.

Makes 16 biscuits
Source: King Arthur Flour