1 tbsp. baking powder
1 tbsp. baking soda
1 1/2 tsp. salt
1/4 c. sugar
1 c. butter-flavored Crisco
1 pkg. dry yeast
1/4 c. warm (105 to 115 degree) water
2 c. buttermilk

Combine dry ingredients, cut in shortening with a pastry blender until mixture resembles coarse meat. Dissolve yeast in warm water. Let stand 5 minutes. Heat buttermilk to take off chill. Add yeast and buttermilk to flour. Stir until moistened. Turn onto lightly floured surface and knead 10 times. Roll to a 1/2 inch thickness. Cut with 2-inch biscuit cutter.