5 cups all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
3/4 cup shortening
1 pkg. yeast (or equivalent)
3 tbsp. sugar
2 tbsp. water
2 cups buttermilk

Sift flour, baking powder and baking soda together (I use self-rising flour since it has all the three dry ingredients). Cut in shortening in dry ingredients.

Dissolve yeast with sugar and warm water. Add yeast mixture and buttermilk to dry ingredients. Mix lightly with fork. Do not knead. Refrigerate at least overnight in airtight container.

When ready to use, pinch off amount needed. Knead good. Roll out and cut. Bake about 10 minutes at 450°F.

Note: Do not allow biscuits to rise before baking. The longer they sit in refrigerator, the better they are.