1 c. solid shortening
2 c. buttermilk, warmed
1 pkg. yeast
1/4 c. water (warm)
5 c. flour
2 tbsp. sugar
1 tsp. salt
1 tsp. baking powder

Melt shortening and stir into warmed buttermilk. Dissolve yeast in warm water and add to cooled buttermilk mixture. Combine dry ingredients with buttermilk and yeast mixture. At this point, batter can be rolled out and cut into biscuits or kept in mixing bowl (covered tightly) and placed in refrigerator for up to 5 days until ready to use. Roll out to 1/2-inch thickness. Cut into biscuits and dip in melted butter. Let rise for 1 hour.

Bake at 400°F until golden brown, about 20 minutes.