5 c. all-purpose flour
3 tsp. baking powder
3 tbsp. sugar
1 tsp. baking soda
1 tsp. salt
3/4 c. vegetable shortening
1 cake yeast
1/2 c. lukewarm water
2 c. buttermilk

Sift together into mixing bowl: flour, baking powder, sugar, soda and salt. Cut in 3/4 cup vegetable shortening. Dissolve yeast in 1/2 cup warm water. Add to flour mixture. Add 2 cups buttermilk. Work together with large spoon until all flour is moistened. Cover bowl. Store in refrigerator. When ready to use, take out amount desired. Roll out on floured board to 1/2 inch thickness. Cut with biscuit cutter. Place on cookie sheet. Bake 12 minutes in 400 degree oven. This recipe makes 6 dozen light, flaky biscuits. The dough will keep for several weeks in the refrigerator.