2 (1/4 oz.) pkg. dry yeast
1/4 c. warm water (105-110 degrees)
2 c. buttermilk
5 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 c. shortening or unsalted butter

Combine yeast and warm water; let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients. Cut in shortening. Add buttermilk and yeast mixture gradually, gently combining with a fork.

Turn dough out onto a floured board (surface) and knead lightly 4 or 5 times. Roll dough to 1/2" thickness, cut and place on greased baking sheet. Cover and let rise for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until lightly browned.

To freeze, bake only 6 minutes; cool, freeze and wrap air tight. Finish baking on a greased baking sheet at 450 degrees for about 6 more minutes, or until browned.