1 c. buttermilk
4 c. sifted all-purpose flour (sift before measuring)
2 tsp. baking powder
1 tsp. salt
1 pkg. active dry yeast
1/2 c. warm (105 to 115 degrees) water
2 tbsp. sugar
1/3 c. shortening
2 tbsp. butter, melted

In a small pan, slowly heat buttermilk until bubbles form around edge. Buttermilk will curdle. Cool to lukewarm. Grease 2 large cookie sheets. Sift flour with baking powder and salt into a large bowl. Sprinkle yeast over warm water in small bowl; add sugar; stir to dissolve completely. Stir in lukewarm buttermilk. Cut shortening into flour mixture. Mixture will resemble coarse cornmeal.

Make a well in the center. Pour buttermilk mixture into the well all at once. Stir around bowl with a fork to mix well. Dough will be stiff. Turn out onto a lightly floured pastry cloth. To knead, gently pick up dough from far side and fold the dough toward you; press out lightly with the palm of your hand. Using a rolling pin, roll the dough from the center out; roll until dough is 1/2 inch thick.

With a floured 2-inch cutter, cut straight into dough; do not twist. Re-roll trimmings; cut more biscuits. Place on cookie sheets 1 inch apart. Prick tops with fork, 3 or 4 times. Cover loosely, let rise 1/2 hour, or until double in bulk. Preheat oven to 400 degrees.

Before baking, brush tops with melted butter or bacon drippings. Bake 10 to 12 minutes or until golden brown. Serve hot, with butter. Yield: about 30 biscuits.