1 pkg. dry yeast
1/4 c. warm (not hot) water
3/4 c. Crisco
5 c. all-purpose flour
5 tsp. (level) baking powder
1 tsp. baking soda
2 tsp. salt
3 tbsp. sugar
2 c. buttermilk, room temperature

Combine and mix well dry ingredients (not yeast). Dissolve yeast in water and set aside. Blend Crisco with dry ingredients with pastry cutter. Combine yeast mixture with buttermilk and add dry ingredients mixing into a stiff dough. Do not overmix.

Turn dough out onto a floured surface and knead 4 or 5 times. Roll dough to 1/2 inch thickness and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place free from drafts 1 hour. Bake at 425 degrees for 10 minutes or until browned. Two dozen biscuits.

Variation: Or you can place the stiff dough in a covered container and store in refrigerator. Pinch off dough as needed and place biscuits on baking sheet in cold oven. Turn oven to 450 degrees. As oven warms to baking temperature, biscuits rise and bake. This dough may be kept in refrigerator 1 to 2 weeks.