2 pkg. dry yeast
1/4 c. warm water
2 c. buttermilk
5 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. shortening

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.

Turn biscuit dough out onto a lightly floured surface, and knead lightly 4-5 times. Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. lace in lightly greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10-12 minutes or until browned. Yields 2 dozen.

NOTE: Biscuits can be made ahead and frozen. Before freezing biscuits, bake 10 minutes; cool. Place biscuits in freezer bags and freeze. To prepare biscuits for serving, remove from freezer; place biscuits on lightly greased baking sheet and thaw. Bake at 450 degrees for 5 minutes or until thoroughly heated.