1 c. buttermilk
4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 pkg. active dry yeast
1/2 c. warm water
2 tbsp. sugar
1/3 c. shortening
2 tbsp. butter, melted

Warm buttermilk until bubbles form around edge. Cool to lukewarm. Sift the flour with baking powder and salt into a large bowl. Sprinkle yeast over warm water in small bowl; add sugar; stir to dissolve completely. Stir in the lukewarm buttermilk. Cut shortening into flour mixture. Make a well in the center, into which you pour the buttermilk mixture. Mix well.

Turn dough onto lightly floured pastry cloth. Knead dough for 5 minutes. Roll out to 1/2 inch thickness. Cut biscuits with floured 2-inch cutter. Place on greased baking sheets or cookie sheet 1 inch apart. Prick tops with fork. Let rise 30 minutes. Before baking, lightly brush tops with melted butter. Bake at 400 degrees for 10 to 12 minutes. Makes 30 biscuits.