• 1 package regular or active dry yeast
• 2 tablespoons warm water (105 to 115 degrees)
• 1 cup shortening
• 5 cups all purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon baking soda
• 2 cups buttermilk

Dissolve yeast in warm water. 
Cut shortening into flour, sugar, baking powder, salt and baking soda with
pastry blender in 4 quart bowl until mixture resembles fine crumbs. 
Stir in buttermilk and yeast mixture until dough leaves side of bowl. 
{dough will be soft and sticky}. 
Turn dough onto generously floured surface. 
Gently roll in flour to coat; shape into ball. 
Knead lightly 25 to 30 times. 
Sprinkle with flour if dough is to sticky. 
Roll or pat 1/2 inch thick. Cut with 2 1/2 inch cutter. 
Place about 1 inch apart on ungreased cookie sheet. 
Cover and let stand in warm place until double in bulk about 1 1/2 hours. 
Bake in preheated oven at 400 F 12 to 14 minutes. 
Immediately remove from cookie sheet. 
Yield: about 2 1/2 dozen biscuits.