2 pkgs. dry yeast
2 tbsp. warm water
5 c. self-rising flour
1/4 c. sugar
2 c. buttermilk
1/2 to 3/4 c. melted butter

Dissolve mixture in water; mixture will be thick. Sift together flour and sugar in a large bowl, cut in shortening until mixture resembles coarse meal. Add buttermilk and yeast mixture, stirring well.

Turn dough out onto a well-floured surface. Roll out to 1/4 inch thickness. Cut with a 2 1/2 inch cutter. Brush with some melted butter. Place on a cookie sheet. Bake at 400 degrees for 15 minutes or until golden brown. Yield: 3 dozen biscuits.

Dough can be stored in airtight container in refrigerator for 1 week.