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

Mix flour, salt, baking powder, sugar and soda. Add yeast and buttermilk. Cut in shortening; mix only until blended. Let rise 1 hour or until doubled. Roll out onto a floured surface, knead lightly a few times. Roll out dough and cut into biscuit size. May be stored several days in covered container in refrigerator. Will keep well.

Bake at 375°F or 400°F until brown.

Passed down from my mother, Marcie Coleman.