This dough will keep in the refrigerator for up to a week for quick biscuits any night. We loves these biscuits. Crunchy on the outside and soft in the middle, a way a biscuit should be.
Yields: 3 dozen biscuits.
1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk
Dissolve yeast in warm water. Let stand 10 minutes.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives.
Combine buttermilk, and dissolved yeast. Stir into dry mixture, working only until moistened.
Put in a large, plastic container. Cover and refrigerate several hours before baking. Dough can be stored for up to one week, remember.
Carefully roll out on a well floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden.