2 (1/4 oz.) pkg. dry yeast
1/4 c. warm water (105~ to 115~)
2 c. buttermilk
5 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 c. shortening or unsalted butter

Combine yeast and warm water. Let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients; cut in shortening. Add buttermilk and yeast mixture gradually. Gently combine with fork. Turn dough onto a floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness. Cut and place on greased baking sheet. Cover and let rise for 1 hour.

Bake at 450°F for 10 to 12 minutes or until light brown.

To freeze, bake only about 6 minutes. Cool; freeze and wrap airtight. Finish baking on a greased baking sheet at 450°F for about 6 more minutes or until brown. Do not thaw before baking.

Makes 30 biscuits.