5 c. plain flour
1/4 c. sugar
1 tsp. baking soda
1 tsp. salt
3 tsp. baking powder
1 c. shortening or butter
1 cake yeast
2 c. buttermilk
2 tbsp. warm water

Sift first five ingredients into mixing bowl. Cut in shortening or 2 sticks butter. Crumble yeast cake into warm water; stir until dissolved. Stir yeast mixture into buttermilk. Mix liquid with dry ingredients to form soft dough. This may be rolled out and baked or stored in refrigerator until needed. Biscuits may be rolled out, dipped in butter and frozen. If frozen, let stand at room temperature for 2 to 3 hours or until thawed.

Bake 25 minutes at 425°F.