Yeast purchased in bulk costs a fraction of what it does packed in little envelopes and lasts almost indefinitely in the refrigerator. Use 2 scant teaspoons of bulk yeast in recipes like Angel Biscuits that call for 1 envelope of dry yeast.
Makes 36 biscuits
1 package of dry yeast
2 Tbsp warm water
5 cup all-purpose flour
1/2 tsp salt
1/4 cup sugar
1 cup shortening
2 cup buttermilk
Preheat oven to 400°F. Combine yeast and warm water in a small bowl. Combine flour, salt and sugar in a medium bowl.
Cut shortening into flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk and yeast mixture to flour mixture; stir until moistened.
Sprinkle a clean, flat work surface lightly with flour. Knead dough lightly on floured surface for 1 to 2 minutes, until dough is no longer sticky.
Roll dough to 1-inch thickness. Cut with a 2-inch biscuit cutter. Arrange biscuits on baking sheets. Bake until light brown, about 10 minutes.
Angel Biscuits tip: Save time by using a food processor to mix the ingredients in step 2.