Homemade Angels Cookies

Ingredients:1/2 cup hot water, 100 to 110 degrees°1 (1/4 ounce) active dry yeast°1 teaspoon of sugar°5 1/2 cups Lilly white yeast flour°1/4 cup sugar°3/4 tsp salt°1/2 cup cold butter, cubed°1/2 cup cold butter, cubed°2 cups buttermilk°1/4 cup melted butterPreparation:Combine warm water, yeast and 1 teaspoon sugar in a small bowl. Let stand 5 minutes.Combine flour, 1/4 cup sugar and salt in a large bowl.Cut butter and shortening into flour mixture with pastry blender or 2 forks until crumbly.Add the yeast and buttermilk mixture to the flour mixture. Mix to dry ingredients are moistCover the container with plastic wrap and refrigerate for 2 hours to 5 days.Preheat oven 400 degrees.Turn the dough out onto a floured surface. Knead 3 or 4 times. If it’s too sticky, sprinkle a little more flour as you knead it.Roll the dough into a 3/4 inch thick circle. Fold dough in half and roll it out.. Roll the dough into a 3/4 inch circle.Cut cookies with a 2 1/2 inch or 3 inch cookie cutter.Place the cookies in a greased 10 or 12 inch cast iron skillet so they are touching their sides. Or you can use a baking sheet lined with parchment paper. Spread the biscuits with half of the melted butter.Baking 15 to 20 minBrushing with the rest butter and serve.Enjoy