2 pkg. yeast
1/4 c. warm water
2 c. buttermilk
5 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 c. shortening

Combine water and yeast; let stand for 5 minutes or until it bubbles. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in a large bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk to mixture, mixing with a fork until dry ingredients are moistened.

Turn dough out onto floured surface to knead lightly 3-4 times. Roll dough to 1/2 inch thickness. Cut with biscuit cutter and place on lightly greased baking sheet. Cover and let rise for 1 hour. Bake at 450 degrees for 10-12 minutes.

To freeze for later: Bake for 5 minutes. Cool; wrap in foil and freeze.

To serve: Place on baking sheet and bake at 450 degrees for 7-10 minutes. Yield 2 1/2 dozen.

Note: You can buy cultured buttermilk powder at Basics; it's made by Saco.