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.