Heavenly Light and Fluffy Angel Biscuits Southern Baking

Instructions:

1. In a large bowl, combine warm milk, yeast, and a teaspoon of sugar. Let stand for 5-10 minutes, or until foamy.
2. In a separate bowl, whisk together the remaining sugar, salt, flour, baking powder, and baking soda.
3. Cut in the chilled shortening and butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Add the yeast mixture to the dry ingredients and stir until just combined. The dough will be slightly sticky.
5. Cover the bowl and let rise in a warm place for 1 hour, or until doubled in size.
6. Gently punch down the dough and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to overnight).
7. On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Use a biscuit cutter to cut out biscuits.
8. Place the biscuits on a baking sheet lined with parchment paper. Cover loosely and let rise for 20-30 minutes.
9. Preheat oven to 425°F (220°C). Bake for 12-15 minutes, or until golden brown on top.
10. Brush with melted butter immediately after baking for extra richness and shine (optional).
11. Let cool slightly on a wire rack before serving.