1 package dry yeast
1/4 c. warm water
2 1/2 c. flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 c. sugar
1/2 c. shortening
1 c. buttermilk
Dissolve the yeast in warm water and set aside.
Mix the dry ingredients in the order given, cutting in the shortening in as you would normally do for biscuits or pie dough.
Stir in the buttermilk, also the water-yeast mixture.
Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
When you are ready to bake the dough into biscuits, turn dough out onto a floured board and knead lightly as for regular biscuits.
Roll out and cut with a biscuit cutter and place in a greased pan.
Let the biscuits rise slightly (if the dough is cold, it will take a little longer for the dough to rise than when first mixed), and pop into a 400F oven until lightly browned.
*helpful hint: I used Rapid Rise dry yeast, so I followed the packet's instructions when it told me to add the yeast in with my dry ingredients rather than mixing with warm water.