2 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
2 c. buttermilk
5 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
1 tsp. baking soda (cut in 1/2 tsp. unless buttermilk is very sour)
1 1/4 c. tsp. salt
1 c. Crisco

Combine yeast and warm water. Let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse meal.

Add buttermilk mixture, mixing with a fork until dry ingredients are moistened. Turn dough onto a floured surface and knead 3 or 4 times.

Roll dough to 1/2 inch thickness; cut with biscuit cutter and place on lightly greased baking sheets. Cover and let rise 1 hour. Bake at 450 degrees for 10- 12 minutes. Yield: about 2 dozen. Biscuits may be frozen.

To freeze: Bake only 5 minutes. Cool and wrap in foil. As needed, thaw and bake at 450 degrees for 7-10 minutes.