1 pkg active dry yeast
¼ c warm water
2 c buttermilk
5 c all purpose flour
1 T baking powder
1 tsp baking soda
2 tsp salt
3 T white sugar
¾ c shortening
In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until bubbly. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal.
**How do I “cut” in shortening??? Use two knives and a criss-crossing cutting motion to distribute shortening throughout the mixture. Continue until mixture breaks up into blueberry-sized pieces.
Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. **If you don’t have a round cutter, use a drinking glass dipped in flour. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place until almost doubled in size. Bake in preheated 425 degree oven for 10 to 12 minutes, or until browned.