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

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

Combine all remaining ingredients, except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a floured surface, and knead 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place free from drafts 1 hour. Bake at 425 degrees for 10 minutes or until browned. Yield 2 dozen.