1 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
2 c. buttermilk
5 c. all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
2 tsp. salt
3 tbsp. sugar
3/4 c. shortening

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture; set aside. Combine all remaining ingredients except shortening.

In a large bowl cut in shortening with pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn onto a floured surface. Knead 4 or 5 times.

Roll dough 1 1/2 inch thickness - cut with 2 1/2 inch cutter. Place on baking sheet, slightly greased cover and let rise in warm place 1 hour. Bake at 425 degrees for 10 minutes. Yield 2 dozen.