|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (At 105 To 115 F)|
|All purpose flour||5 Cup (80 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Low fat buttermilk||2 Cup (32 tbs)|
|Butter/Stick margarine||1 Tablespoon, melted|
1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
3. Preheat oven to 450°.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking sptay. Brush melted butter over biscuit tops. Bake at 450° for 13 minutes or until golden.