Overnight Angel Biscuits

• 1 pack active dry yeast
• 5 cups all-purpose flour (may substitute 2 cups with white whole wheat flour)
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 +1/2 teaspoons salt
• 1 cup butter, cut in small cubes
• 2 cups buttermilk

1. Dissolve yeast in 1/4 cup warm water. In a large mixing bowl sift flour, sugar, baking powder and salt together. Using a pastry blender cut in butter until the mixture resembles small peas. Mix in buttermilk and yeast just until the dough comes together.Sprinkle counter lightly with flour; roll or pat dough out into a large square (about 18x18) fold two sides in to make a triple layer of dough (6x18). Cut into 12 square biscuits with a sharp knife or into rounds with a 3-inch biscuit cutter.
2. Place on a lightly greased nonstick cookie sheet; cover and refrigerate overnight. An hour before baking remove from refrigerator and set in a warm place.
3. Preheat oven to 400 degrees F. Brush melted butter over tops if desired. Bake 15-20 minutes until golden brown.