5 c. flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3/4 c. shortening
2 pkgs. rapid rise yeast
1/2 c. warm water
2 c. buttermilk

Sift dry ingredients. Dissolve yeast in warm water. Add shortening, sugar, and milk. Combine with dry ingredients.

Turn on floured board. Knead until smooth. Put in covered container and use as needed. Roll out. Cut with biscuit cutter and bake at 450 degrees. Will keep two weeks.

These biscuits freeze well if frozen before they raise. Defrost and bake at 450 degrees for 14-15 minutes.