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

Dissolve yeast in water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Sift flour, baking powder and soda together. Cut in shortening. Combine all liquid mixture. Mix lightly. DO NOT KNEAD. Refrigerate overnight. Pinch off amount as needed. Knead, roll, cut and bake. DO NOT ALLOW TO RISE. Bake at 450 degrees for 10 minutes. Yield: Approximately 50 biscuits. NOTE: This biscuit dough can be refrigerated 4 to 5 days.