1 pkg. dry yeast
2 tbsp. warm water (105 to 115 degrees)
2 c. buttermilk
5 c. self-rising flour
1/4 c. sugar
1 c. shortening

Dissolve yeast in warm water. Stir yeast mixture into buttermilk and set aside.

Combine flour, and sugar - cut in shortening. Add buttermilk and yeast mixture. Stir. Ingredients are moist. Cover and let rise until double. At this point you can turn onto a floured surface and knead 3 or 4 times. Roll to 1/2 thickness. Cut with biscuit cutter and place on a greased baking pan.

If you do not want to make the biscuits right then, put in a large bowl and cover tight. Store in the refrigerator for up to 3 days. Take out of refrigerator, punch down. Turn onto floured surface, knead 3 or 4 times, roll as before and let it set out 20 minutes before baking. Bake 12-15 minutes at 450 degrees or until slightly brown.