1 pk Dry yeast
2 tb Water; warm (105 to 115 F)
2 c Buttermilk
5 c Self-rising flour
3/4 c Sugar
1 c Shortening
Dissolve yeast in warm water. Stir yeast mixture into buttermilk; mix
well, and set aside.
Combine flour and sugar; cut in shortening until mixture resembles
coarse meal. Add buttermilk mixture; stir until dry ingredients are
moistened. Cover and let rise in a warm place until doubled. Or
cover bowl tightly, and store in refrigerator until needed. (Dough
may be stored up to 3 days.)
Punch dough down; turn dough out on a lightly floured surface. Knead
lightly 3 or 4 times.
Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter.
Place biscuits on lighlty greased baking sheets; bake at 450 degrees
for 10 to 12 minutes or until lighlty browned.