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

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture and set aside. Combine all remaining ingredients, except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times.

Roll dough to 1/2 inch thickness; cut with a 2 1/2 biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour. Bake at 425 degrees for 10 minutes or until browned. Yield: 2 dozen.