2 (1/4 oz.) pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
2 c. warm buttermilk (110~ to 115~)
5 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. shortening
melted butter

Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk; set aside. In large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture. Mix well. Turn out onto a lightly floured surface; knead lightly 3 to 4 times. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place, about 1 1/2 hours.

Bake at 450°F for 8 to 10 minutes. Lightly brush tops with melted butter.