1 c. buttermilk
4 c. sifted all purpose flour (sifted)
2 tsp. baking powder
1 tsp. salt
1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
2 tbsp. sugar
1/3 c. shortening or butter, melted

In small pan heat buttermilk until bubbles. Buttermilk will curdle. Cool to lukewarm. Grease 2 large cookie sheets. Sift flour with baking powder and salt in large bowl.

Sprinkle yeast over warm water. In small bowl add sugar. Stir to dissolve completely. Stir in lukewarm buttermilk. Cut shortening into flour mix with pastry blender or two knives (used scissor fashion). Mix will look like coarse corn meal. Make well in center, pour buttermilk, all at once.

Dough will be stiff. Turn unto lightly floured cloth. Knead, from far side to near. Continue 5 minutes. Roll to 1/2 inch. Cut dough with round cutter. Prick tops with fork. Cover loosely with towel. Let rise in warm place (85 degrees), free from drafts, about half hour. Let rise double in bulk, about 1 inch high. Preheat oven to 400 degrees. Before baking lightly brush tops with melted butter. Bake biscuits 10 to 12 minutes or until golden brown. Serve warm, with butter. Approximately 30 biscuits.