1 package active dry yeast (I use SAF red instant yeast)
2 tablespoons lukewarm water (since I don’t proof the yeast in water, I add this water with buttermilk)
3 teaspoons baking powder
5 cups flour
1 teaspoon baking soda
1-1/2 teaspoons salt
1/4 cup sugar
3/4 cup Crisco shortening (if I’m going to make these right away, I measure then refrigerate to make it cold)
2 cups cold buttermilk
Dissolve yeast in lukewarm water and let stand 10 minutes. (If I’m using instant yeast, I add the water with the buttermilk.)
Sift dry ingredients together. (If using instant yeast, I add it with dry ingredients.) Cut in shortening. Add 1 cup buttermilk to flour mixture. Mix well.
Add yeast mixture, if using active dry yeast, OR add the water & & remaining 1 cup buttermilk. Mix thoroughly.
Knead on floured board until smooth and elastic.
If not making biscuits right then, store covered in refrigerator. Recipe says dough will keep for 1 week.
Before using, preheat oven to 425 degrees.
To form rolls, take out amount needed. Roll out on floured board — I roll mine to 1/2″ thickness. Cut desired size and shape (I have made heart-shaped biscuits for newlyweds.)
Place on ungreased or parchment-lined cookie sheet.
Bake for 11-15 minutes. Watch these the first time you make them. In the last century, my oven required 13-15 minutes. In my current oven, 11 minutes is tops, but I check at 10 minutes.