Angel Biscuits

• In a large bowl, stir warm water with sugar and sprinkle yeast on top. Let sit 10 minutes until foamy.
  1.5 cups warm water (110°F), 0.333 cup sugar
• Add 3 cups of the flour, salt, and shortening; beat 2 minutes until smooth.
  2.25 teaspoons active dry yeast, 5 cups all-purpose flour, 1 teaspoon salt
• Stir in the remaining 2 cups flour until a soft dough forms that pulls away from the sides.
  2.25 teaspoons active dry yeast
• Turn dough onto a floured surface and knead 2–3 minutes until elastic.
• Place dough in an oiled bowl, turning once to coat; cover and let rise 30–45 minutes until doubled.
• Punch dough down, then roll into a 15×9-inch rectangle on a floured counter.
• Cut into 24 squares and place in a greased 9×13-inch pan cut side up; cover and let rise 30 minutes.
• Bake at 350°F for 22–25 minutes until golden around the edges and firm on top.
• Brush with melted butter if desired.