5 c. flour
3/4 c. vegetable shortening
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tsp. sugar
1 cake or 1 pkg. dry yeast
1/2 c. lukewarm water
2 c. buttermilk

Sift together dry ingredients. Cut in shortening until thoroughly mixed. Add buttermilk and yeast which has been dissolved in lukewarm water. Work together with a large spoon until all flour is moistened. Cover bowl and refrigerate until ready to use.

When ready, take out as much dough as needed, roll out on floured board to 1/2 inch thickness, cut with biscuit cutter. Bake in a shallow pan or cookie sheet in a 400 degree oven for 12 minutes or until golden brown. Dough will keep for 2 to 4 weeks in the refrigerator. Yield: 6 dozen.