5 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3/4 c. butter
2 c. buttermilk
1 pkg. yeast, dissolved in 1/2 c. warm water

Preheat oven to 400°F. Sift dry ingredients together. Cut in butter until well mixed. Add buttermilk and dissolved yeast, all at once. Stir until all flour is moistened. Store in Tupperware container in refrigerator at least 2 hours before using.

On floured board, roll desired amount to 1/2-inch thick and cut with biscuit cutter.

Bake on a cookie sheet for 12 minutes or until golden brown.

Yield: 2 dozen biscuits.

Note: Batter will keep 2 to 3 weeks in refrigerator.