1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cups buttermilk

Preheat oven to 400°F.

Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.

Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.

Do not overmix or the biscuits will be tough.

Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.

Place on greased cookie sheets with biscuits just touching each other, closely spaced.

Brush with melted butter or cream.

Bake at 400°F for 11-12 minutes or until lightly golden. If you prefer biscuits with a crisper crust, bake at 450°F for 9 minutes and space the biscuits 1 1/2 inches apart on the baking sheet.

Biscuits go well with any meal served with gravy, and with soups and salads.

Lunch Box Serving Suggestion: Split biscuits, spread with butter and layer with thin slices of Virginia ham and optionally, a slice of cheese. These may be served right away, or wrapped in plastic wrap when cooled and frozen to pack into lunch boxes.

Submitted by: CM