1 pkg. dry yeast
1/4 c. warm water
3 c. all purpose flour
3 tbsp. raw wheat germ
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1/2 c. shortening
1 c. buttermilk

Dissolve yeast in water. Set aside. Mix dry ingredients together in medium bowl. Cut in shortening. Stir in buttermilk and yeast mixture. Put dough onto floured board, dust top of dough with flour and knead approximately 10 times. Place dough in large refrigerator dish, cover and refrigerate at least 24 hours.

When ready to use, scoop out amount needed, press out to 3/4" thickness on floured board and cut with floured biscuit cutter. Place on ungreased low side pan or cookie sheet 1" apart. Let biscuits rest for 1 hour and rise slightly. Bake at 400 degrees for 12 to 15minutes.

NOTE: Remainder of biscuit dough can remain in refrigerator up to 7 days.