2 pkgs. dry yeast
2 c. buttermilk
1/3 c. sugar
1 tsp. baking soda
1 c. shortening (I use Crisco)
1/4 c. warm water (105 to 115 degrees)
5 c. all-purpose flour
1 tbsp. baking powder
1 1/4 tsp. salt

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture and set aside.

Combine dry ingredients in a large bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk mixture; mixing with a fork until dry ingredients are moistened. Turn dough out on a floured surface, and knead lightly 3 or 4 times.

Roll dough to 1/2-inch thickness; cut and place on lightly greased baking sheets. Cover and let rise 1 hour.

Bake at 450 degrees for 10 to 12 minutes. This will make 3 or 4 dozen, depending on size of cutter you use.

NOTE: Biscuits can be made ahead and frozen. To freeze, bake 5 minutes; cool. Wrap in aluminum foil; freeze. To serve, place biscuits on lightly greased baking sheet and thaw. Bake at 450 degrees for 7 to 10 minutes.