In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.

Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, mix buttermilk and the frothy yeast mixture. Stir to combine.

Pour the wet mixture into the dry ingredients. Stir gently until everything is just combined. Avoid overmixing; the dough should be slightly sticky.

On a floured surface, turn the dough out and knead it gently 4-5 times, just until it comes together. Pat the dough into a rectangle about 1-inch thick.

Use a biscuit cutter or a glass to cut out your biscuits. Place them on a baking sheet lined with parchment paper, leaving space between them.

Cover the biscuits with a clean kitchen towel and let them rise in a warm place for about 30 minutes while you preheat your oven to 425°F (220°C).

Bake the angel biscuits in the preheated oven for 12-15 minutes, or until they're golden brown on top.

Once baked, remove from the oven and let them cool slightly before serving. Enjoy warm with your choice of butter, honey, or jam!