When I was a TCU student, Texas Sampler was a popular Fort Worth restaurant. Their biscuits and gravy were famous. After requesting their recipe several times, they finally shared it with me. These are angel biscuits, light and fluffy . . . a combination of a dinner roll and flaky biscuit. Perfect for making game day sandwiches with local delicious deli meats and cheeses!
Preheat oven to 400ºF.
Dissolve yeast in warm water. Set aside until frothy, about 5 minutes.
Add yeast/water mixture to biscuit mix. Stir gently with a spatula, being careful not to over mix. (At this point, the dough will have dry spots.) Turn out onto a lightly floured surface. Knead a few times and shape into a ball.
Pat out on a lightly floured surface to 1" thickness, cut into 2" biscuits, being careful not to twist the biscuit cutter.
Place the biscuits, 1/2" apart on a lightly greased 8" X 10" X 2" baking pan. Cover with a clean towel. Leave in a draft-free place for 30 minutes.
Bake for 10 to 15 minutes, until golden brown.