Add 1 package of yeast to 1/2 cup warm water and set aside.

n large mixing bowl sift together the following:

5 c. reg. flour
1 tsp. baking powder
3 tbsp. sugar
1 tsp. salt
1 tsp. baking soda

Mix all well and add 3/4 cups Crisco to dry ingredients. Mix in with a pastry blender or fork until it forms crumbs. Then add yeast and water with 2 cups buttermilk and mix all well.

Put dough in a large covered bowl. Put in refrigerator. Pinch off biscuit size portions and put onto greased cookie sheet and bake. The dough will keep in a covered bowl in refrigerator 2 weeks or until used up.