Yogurt Angel Biscuits

Source: Dayle's Growlies

Just heavenly!

These yeast raised biscuits can be reheated, eliminating the frantic rush
to make conventional hot biscuits for a crowd
1 pint plain yogurt or buttermilk
3 envelopes active dry yeast
2 tsp sugar
2 tsp salt
1/2 tsp baking soda
6 1/2 to 7 cups flour
3 ozs butter or margarine, melted

Grease or spray with nonstick coating 3 baking sheets, 14 x 11 inches.
In a large non reactive saucepan, heat yogurt or buttermilk until warm,
105 to 115 degrees F. It may curdle, but not to worry. Stir in
yeast, sugar, salt, and baking soda until yeast is dissolved. Stir in 2 cup
flour and the melted butter, mixing well. Stir in enough additional flour
to make a soft manageable dough.
Turn dough onto a floured surface. Cover with waxed paper and let rest for
10 min. Knead for 5 minutes, until smooth
and elastic, working in more flour as needed..
Pat or roll out to 1/2" thickness. Cut with a floured 1 1/2" biscuit
cutter. Don't twist cutter. Place biscuits 1 1/2" apart on prepared baking sheets.
Cover with wax paper or plastic wrap and let rise in warm place until puffy, about 45 min.
Preheat oven to 400 degrees F. Bake biscuits for 12 to 15 minutes or until
lightly browned. Serve hot with butter. Makes about 5 dozen.

DO AHEAD STRATEGY: Angel biscuits can be reheated. Bake 1 to 2 days in
advance and store at room temperature, or freeze for up to 6 weeks. To
reheat, arrange biscuits on a baking sheet. Reheat in 350 deg. oven for 10 min.