1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
5 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. shortening
2 c. buttermilk

Dissolve yeast in warm water and set aside. Position knife blade in food processor bowl. Add flour, sugar, baking powder, baking soda, and salt; top with cover, and pulse 1 time to mix. Add shortening and process until mixture resembles coarse meal. Add yeast mixture and buttermilk; process until dry ingredients are moistened. Pour into a lightly greased bowl; cover and refrigerate until needed. Turn dough out onto a floured surface and knead lightly 4 to 5 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place on lightly greased baking sheets. Bake at 450 degrees 12 to 15 minutes.

Biscuits may be frozen. To freeze place unbaked biscuits on an ungreased baking sheet; cover and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on a lightly greased baking sheet. Allow to stand 30 minutes. Bake at 450 degrees for 12 to 15 minutes.