1 pkg. yeast
1/2 c. warm water
1 tsp. sugar
5 c. flour
1 tsp. baking soda
1 tsp. salt
2 tbsp. baking powder
2 tbsp. + 2 tsp. sugar
3/4 c. shortening
2 c. buttermilk or 1 3/4 c. milk + 1/4 c. vinegar

Mix yeast and 1 teaspoon sugar in warm water. Let stand until it foams to rim of cup. Sift dry ingredients together. Cut in shortening until well mixed. Add yeast mixture and buttermilk. Mix and work until dough is smooth and elastic. To use immediately, turn out on floured board and roll out 1/2" thick. Cut out biscuits and place in greased pans. Brush tops with oil and cover with cloth. Let rise in warm place out of drafts until double in bulk, about 2 hours. Bake in preheated oven at 425 degrees for 10 to 12 minutes or until browned.

To use part or all of the dough later, cover top with oil and refrigerate in covered bowl. Dough will keep 2 or 3 days. Will make 2 (10"x15") pans or more, depending on size of cutter.