2 (0.25-ounce) packages active dry yeast
1/4 cup warm water, about 110 degrees F-115 degrees F
2 cups warm buttermilk, about 110 degrees F-115 degrees F
5-5 1/2 cups all-purpose flour, plus more for flouring a work surface
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
butter, melted, to taste
1 Lightly grease 2-3 baking sheets.
2 In a small bowl, dissolve the yeast in the warm water and let it stand for 5 minutes.
3 Stir the warm buttermilk into the yeast mixture.
4 In a large bowl, combine the flour, the sugar, the salt, the baking powder, and the baking soda.
5 Cut the shortening into the flour mixture using a pastry blender until the mixture resembles coarse crumbs.
6 Stir the yeast mixture into the flour mixture.
7 Lightly flour a work surface and turn the dough out onto it.
8 Knead the dough lightly 3-4 times, then roll it out to 1/2-inch thickness.
9 Cut the dough with a 2 1/2-inch biscuit cutter.
10 Place the biscuits 2-inches apart on the prepared baking sheets.
11 Cover the biscuits with clean kitchen towels and let them rise in a warm place until almost doubled in size, about 1 hour.
12 Preheat the oven to 450 degrees F.
13 Bake the biscuits until golden brown, about 8 to 10 minutes.
14 Lightly brush the tops of the biscuits with the melted butter.
15 Serve the biscuits warm.
Time: 1 hour 30 minutes
Yield: 30 servings