1 pkg. dry yeast
3 tbsp. sugar
1/4 c. warm (105 to 115 degree) water
5 c. flour
1 tbsp. plus 2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. shortening
2 c. buttermilk

Dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes. Combine flour, 2 tablespoons sugar, baking powder, salt, and soda. Cut in shortening with pastry blender until coarse meal. Add yeast mixture and buttermilk, stirring until moistened.

Turn onto floured surface, knead 10 to 12 times. Roll to 1/2 inch thickness; cut with cutter. Bake on greased sheets at 450 degrees for 10 minutes.

NOTE: Dough may be kept in refrigerator up to 1 week.