|Warm water||2 Tablespoon|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Buttermilk||2 Cup (32 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Shortening||1 Cup (16 tbs)|
Preheat oven to 450°.
Pour water into small bowl.
Sprinkle water on yeast and stir until dissolved.
In large bowl, combine flour, sugar, baking powder, soda and salt.
With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles cornmeal.
Add yeast mixture.
Stir until dough forms.
On floured board, lightly knead dough 20 to 25 times.
Roll 1/2-inch thick.
Cut with floured 2-inch cutter.
Place on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.