2 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. sugar
6 tbsp. shortening
1 cake or pkg. yeast
1 c. buttermilk

Sift dry ingredients and cut in shortening. Dissolve yeast in slightly warmed buttermilk. Combine dry ingredients and buttermilk, mixing quickly. Turn out on floured board and knead 20 to 30 strokes. Roll 1/4 inch thick, cut and dip in butter. Place a biscuit on top of each biscuit. Cover and let rise in warm place about 2 hours. Bake 12 to 15 minutes in 375 degree oven. Makes about 24 double biscuits. After the biscuits are cut out, they can be frozen and used when needed.