Angel biscuits are made with yeast, making them extra light and with a subtle yeasty flavor similar to that of a buttery roll. Combine 1 ½ teaspoons active dry yeast with ¼ cup (60g) warm (100°F) water in a small bowl and let sit until the yeast is dissolved, about 5 minutes. Prepare the dough for Buttermilk Biscuits, substituting the yeast-water mixture for ¼ cup (60g) of the buttermilk. Cover the dough tightly and refrigerate for 4 hours or overnight. When ready to bake, preheat the oven, roll out, cut, and bake as directed.