Ingredients
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1 package dry yeast
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2 tablespoons warm water
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5 cups all-purpose flour
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2 tablespoons sugar
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3 teaspoons baking powder
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1 teaspoon baking soda
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1-1/2 teaspoons salt
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3/4 cup shortening or lard, chilled (see Note, below)
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2 cups buttermilk
Instructions
- Dissolve the yeast in warm water and let stand 5 to 10 minutes.
- Sift dry ingredients together.
- Cut in shortening with pastry blender until mixture is consistency of coarse crumbs.
- Add 1 cup of the buttermilk, mixing well.
- Add the yeast and remaining buttermilk and mix thoroughly.
- Turn dough out on floured surface and knead 3 or 4 times.
- Store in refrigerator in airtight container.
- Biscuit dough will keep up to one week.
- Take out amount of dough needed and roll to 1/4-inch thickness.
- Cut with biscuit cutter, and brush with melted butter if desired.
- Bake in 425°F oven for 15 minutes or until golden.
