1 pkg. yeast
2 1/2 tbsp. warm water
3 1/4 c. unsifted flour
2 1/4 tsp. baking powder
1 tbsp. sugar
1/8 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1 c. buttermilk
Melted butter

Dough will keep several weeks in refrigerator. Take out as needed.

Dissolve yeast in warm water; set aside. Sift together flour, baking powder, sugar, soda and salt in mixing bowl. Cut in shortening. Add buttermilk to dissolved yeast mixture; stir into flour-shortening mixture. Turn dough on floured surface and knead slightly. Roll out to 1/2 inch thickness and cut with biscuit cutter. Place biscuits in buttered pans. Brush biscuits lightly with melted butter. Allow to rise at room temperature for 30 minutes or overnight in refrigerator. Bake in 400 degree oven for 30 minutes or until brown. About 6 dozen.