Preheat oven to 475º F. Lightly grease rimmed baking sheet pan with about a tablespoon of shortening.
Whisk together flour, sugar, and salt in a large bowl. Cut in shortening with a pastry blender or two forks. Add packet of yeast to a small glass bowl. Add warm water and allow yeast to sit for a few minutes. Pour buttermilk and yeast mixture into the dry ingredients. Stir until well combined, but do not over mix.
Dust countertop lightly with flour and turn biscuit dough out. Lightly flour the top of the biscuit dough and pat into a 1/2-inch thick circle. Cut dough into biscuits and place onto prepared baking sheet pan.
Place biscuits into the preheated oven. Bake 10 - 12 minutes or until the biscuits turn a light golden brown. Remove from oven and brush the tops lightly with melted butter. Serve warm.
Notes
Make Ahead: Store baked angel biscuits for up to 2 days at room temperature, covered with an airtight cover. Don't refrigerate.To Freeze Unbaked Biscuits: Place unbaked biscuits on a baking sheet, wrap or cover in an airtight covering, and place in the freezer. Flash freeze for at least 1 hour. Remove the biscuits, place them in a freezer-safe container, and freeze for up to 2 months. When ready to bake, remove from the freezer and bake at 475ºF until the biscuits are golden brown. Baking may take a minute or two longer than baking before freezing.To Freeze Baked Biscuits: Bake and cool the biscuits thoroughly. Place in an airtight freezer-safe container and freeze for up to 1 month. When ready to use, thaw at room temperature for about 30 minutes. Bake at 350ºF for about 5 to 10 minutes until warm.