1 cake compressed yeast, or 1 pkg. active dry yeast
2 tbsp. lukewarm water (very warm for dry yeast)
5 c. all purpose flour
1 tsp. baking soda
3 tsp. baking powder
2 tbsp. sugar
1 c. vegetable shortening
2 c. buttermilk
1 1/2 tsp. salt

Dissolve yeast in warm water. Sift all dry ingredients into a large bowl. Cut in shortening with pastry blender. Add buttermilk, then yeast mixture. Stir until thoroughly moistened, turn onto floured board and knead a minute or two (no rising required). Roll out to desired thickness (about 1/2 inch) and cut into rounds. Brush with melted butter and bake on ungreased pan at 400 degrees for 12 to 15 minutes, or until lightly browned. Baked biscuits freeze beautifully.

NOTE: After mixing, dough may be refrigerated in plastic bag or covered bowl until ready to use; it keeps well for several days, if using a plastic bag, leave a little "head room" for dough to expand slightly. These may be readied for baking the day before and kept refrigerated until an hour before baking, allowing them time to attain room temperature.