- 1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons)
- 2 tablespoons warm water (105° to 115°F / 40° to 45°C)
- 2 cups buttermilk
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 cup vegetable shortening
- Dissolve yeast in warm water; let stand for 5 minutes. Stir in buttermilk and set aside.
- In a large bowl, combine flour, baking powder, salt, baking soda and sugar; cut in shortening with a pastry blender until mixture is crumbly. Make a swell in center of mixture; add reserved yeast mixture; stir just until dry ingredients are moistened.
- Turn dough out onto a lightly floured work surface, and knead lightly 3 or 4 times. roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place, free of drafts, for 30 minutes.
- Bake at 400°F (205°C) for 10 to 12 minutes or until biscuits are lightly browned.
Makes 3 1/2 dozen.