1 pkg. dry yeast
1 tsp. sugar
2 tbsp. warm water, 105-115 degrees
1 c. buttermilk
3 c. self-rising flour
1 tsp. baking powder
3/4 tsp. baking soda
2 tbsp. sugar
1/3 c. shortening
1 c. (4 oz.) shredded sharp cheddar cheese

Combine yeast, 1 teaspoon sugar and 2 tablespoons warm water; let stand 5 minutes. Add buttermilk to the yeast mixture and set aside.

Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in shredded cheese.

Add buttermilk mixture, stirring just until dry ingredients are moistened. Cover and chill 30 minutes. Turn dough out onto a lightly floured surface and knead 4 or 5 times.

Roll dough to 1/2" thickness; cut with a 2 1/2" biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place, 85 degrees, free from drafts, 30 minutes. Bake at 400 degrees for 10 to 12 minutes or until golden brown. Yield: 20 biscuits.