2 1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tbsp. sugar
4 tbsp. shortening (I use Crisco)
1 pkg. yeast or 1/2 cake yeast
1 c. buttermilk, at room temperature

Sift flour, salt, baking powder, soda, and sugar. (If using self-rising flour, leave out salt, baking powder, and soda.) Work in shortening. Dissolve yeast in buttermilk and pour it all in the flour mixture at once.

Turn onto floured board, roll half as thick for biscuit. Put 1 layer on greased sheet and butter the tops, then put another layer right on top of first layer and butter the tops of these. Let stand until light about 1 hour. Cook as any other biscuit.