Sprinkle 1 package yeast over 1/2 cup lukewarm water. Do not stir. Let stand 10 minutes. Stir. Sift together 2 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon baking soda, and 1 teaspoon salt. Cut in 3 tablespoons shortening. Stir in 1/2 cup lukewarm buttermilk, yeast and 1 egg. Put on lightly floured board, knead lightly, just to smooth up. Roll out 1/4 inch thick.

Cut with floured biscuit cutter, or small glass. Place 1/2 the rounds on greased baking sheet, brush with melted butter, place remaining rounds on top. Brush tops with melted butter. Let rise in warm place until double in bulk, 45- 60 minutes. Bake 10-12 minutes at 375 degrees. Makes about 20 biscuits.