5 c. flour
3/4 c. shortening
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
1 cake yeast
1/2 c. luke warm water
2 c. buttermilk

Sift dry ingredients. Cut in shortening; add buttermilk. Add yeast dissolved in warm water. Mix with spoon until all the flour is moistened. Cover bowl and refrigerate until needed.

When ready to use, take out what is needed. Roll on floured board 1/2 to 3/4- inch. Cut biscuits. Bake at 400 degrees for 12 minutes. Dough will keep for several weeks in refrigerator.

Let dough set in refrigerator for 24 hours before using.