2 pkgs. yeast
5 tbsp. lukewarm water
3/4 c. Crisco
5 c. flour
2 tsp. salt
3 tbsp. sugar
2 c. buttermilk
5 tsp. baking powder

Dissolve yeast in water; set aside. Blend Crisco with dry ingredients with pastry cutter. Combine yeast mixture with buttermilk. Add dry ingredients, making a stiff dough. Place in a covered container and store in refrigerator. Roll out as needed. Place on cookie sheet in cold oven. Bake at 450 degrees. Biscuits will rise as oven warms. Dough may be refrigerated up to 2 weeks.