1 pkg. yeast
2 tbsp. warm water
5 c. plain flour
1 tsp. baking soda
3 tsp. baking powder
2 tbsp. sugar
1 1/2 tsp. salt
1 c. shortening
2 c. buttermilk

Dissolve yeast in warm water. Into large bowl sift all dry ingredients. Cut in shortening. Add buttermilk, then yeast mixture. Stir until thoroughly dampened, then knead on floured board a minute or two. Roll out to desired thickness and cut into rounds. Brush with melted butter; bake on ungreased pan in 400 degree oven 12-15 minutes or until lightly browned. Bake 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 headroom for expansion.

Variations: For variety, whole wheat, rye, soy, or some other flour may be substituted for part of the plain flour.