1 pkg. active dry yeast
2 tbsp. warm (105 to 115 degree) water
2 c. buttermilk
5 c. all-purpose flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. shortening

Combine yeast and warm water; let stand for 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs. Add to buttermilk mixture. Mix with a fork until dry ingredients are moistened.

Turn dough out on a floured surface and knead lightly about 3 or 4 times. Roll dough to 1/2 inch thickness; cut into rounds with a 2-inch cutter and place on lightly greased baking sheet. Bake at 400 degrees for 10 to 12 minutes. Yield: approximately 3 dozen biscuits.

VARIATION: Follow directions up to rolling out dough. After dough is rolled out and before cutting, sprinkle with melted butter and cinnamon sugar and raisins. Fold dough over in half and roll out again to 1/2 inch thickness and cut and bake as directed.

This will give you cinnamon raisin biscuits very similar to those sold at Hardee's restaurants.