|Dry yeast package||2|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1 Cup (16 tbs)|
|Buttermilk||2 Cup (32 tbs)|
Dissolve yeast in warm water.
Sift dry ingredients and cut in shortening.
Add yeast and buttermilk to dry ingredients, mixing well.
Knead quickly 20 to 30 times.
Cover and let rise in a warm place free from drafts for 2 hours.
Punch down, roll 1/2 inch thick, cut with biscuit cutter, and place on cookie sheets.
Freeze; then place biscuits in freezer bags.
When ready to bake, place biscuits without thawing on cookie sheet.
Place in cold oven; set oven at 400°.
Bake until brown, 25 to 30 minutes.