April 4, 2011 04 | April Makes 36 biscuits 1 package active dry yeast ¼ cup warm water (115 to 120 degrees) 5 cups all-purpose flour 1 tablespoon baking powder ¼ cup sugar (save 1 teaspoon to mix with yeast) 1 ½ teaspoons salt ½ teaspoon baking soda 1 cup vegetable shortening 2 cups buttermilk, room temperature ½ cup all-purpose flour ½ cup butter, melted Combine yeast and water until softened. Set aside. Sift together flour, baking powder, sugar, salt and baking soda in a mixing bowl. Cut in shortening to resemble coarse meal. Combine 1 teaspoon sugar with buttermilk and mix with yeast mixture. Add to dry ingredients and blend into a soft dough. Cover and refrigerate at least 3 hours. Sprinkle flour on clean surface. Roll dough to ½ inch thickness and cut with biscuit cutter. Place biscuits on heavily greased baking sheet. Cover and let rise 45 minutes to 1 hour. Bake at 350 degrees 30 minutes or until lightly brown. Brush tops with melted butter immediately after removing from oven.