1 pkg. dry yeast
2 to 3 tbsp. warm water
5 c. flour
3 to 5 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. shortening
2 c. buttermilk, at room temperature
3/4 c. melted butter

Dissolve yeast in warm water in small bowl. Sift flour, sugar, baking powder, salt and soda into large bowl. Cut in shortening until crumbly. Stir in yeast mixture and buttermilk. Roll dough on floured surface. Cut with biscuit cutter. Place on baking sheet. Brush tops with melted butter. Bake for 10 to 20 minutes or until brown at 400 degrees. Dough may be refrigerated for several days. If refrigerated, biscuits must be shaped and left to rise for about 1 hour before baking. Biscuits can be baked for 6 minutes or until set but not brown, refrigerated and then baked at 400 to 450 degrees until brown.