1 pkg. dry yeast
1/4 c. warm water
3/4 c. buttermilk
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. shortening
3 tbsp. sugar

Dissolve yeast in 1/4 cup warm water. Add enough buttermilk to make one cup. Add other ingredients. Roll out on lightly floured board to 1/2 inch thickness. Cut out with biscuit cutter (or glass). Place on ungreased cookie sheet. Brush top with melted shortening. Let rise in warm place until double in bulk. Bake in 450 degree oven for 8 to 10 minutes.

Note: To freeze, bake biscuits half done. Cool completely. May be stored indefinitely before finishing baking.