1large egg plus 1 teaspoon of waterbeaten together
Add yeast to lukewarm water (no warmer than 115 degrees) and mix together using a fork until it dissolves.
In a separate bowl, whisk together flour, sugar, salt and baking soda and set aside.
Using a pastry cutter, cut butter shortening into the flour mixture until pea sized crumbs develop.
Pour in yeast liquid and buttermilk and stir until biscuit mixture is combined.
Transfer your biscuit dough to a floured work surface and knead just to combine everything but do not overmix.
Press the dough out with your hands to about 1 inch thickness and cut using a round biscuit cutter. Next place the biscuits in a greased cast iron skillet or on the parchment paper lined baking pan.
Next cover biscuits with a warm towel and allow biscuits to rise for 30-40 minutes.
Preheat the oven to 400 degrees.
Brush the biscuits with the prepared egg wash then bake in the preheated oven for 12-15 minutes or until golden brown on top.
BAKING TIPSCHILL THE SHORTENING- the recipe doesn’t require chilling but if you’d like to achieve more defined layers chill the shortening for about 20-30 minutes before baking. WORK QUICKLY- to keep the shortening from completely melting, work fast and efficiently. It’s best to prep the ingredients ahead of time and run your hands under cold water to keep them cool. COOK IN BATCHES- Angel biscuit dough can be divided, and baked fresh in smaller batches. Store the dough covered and refrigerated and it will last for as long as one week.