2 pkgs. dry yeast
2 tbsp. warm water (105 to 115 degrees)
5 c. self-rising flour
1/4 c. sugar
1 c. shortening
2 c. buttermilk
1/2 to 3/4 c. melted butter

Dissolve yeast in water (mixture will be thick). Sift together flour and sugar in a large bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk and yeast mixture, stirring well. Cover dough and refrigerate overnight. Roll out or make your biscuits, brush with butter. Dough can be stored in refrigerator for 1 week.

For whole wheat biscuits use 2 cups whole wheat flour and 3 cups self-rising flour. Makes 3 dozen.