Yeast Biscuits

• 1 pkg. yeast
• 2 Tbsp. warm water
• 5 c. plain flour
• 1 tsp. soda
• 3 tsp. baking powder
• 4 Tbsp. sugar
• 1 tsp. salt
• 1 c. Crisco, softened
• 2 c. buttermilk

1. Dissolve yeast in warm water.
2. Sift dry ingredients and cut in Crisco.
3. Add buttermilk and yeast mixture.
4. Stir with wooden spoon until all flour is dampened.
5. Knead on floured board for a minute or two.
6. Roll out to desired thickness and cut out.
7. Bake in a lightly greased pan at 400u0b0 about 15 minutes.
8. The dough may be put in refrigerator immediately after mixing and used as needed. Keeps at least one week.
9. Dough can be cut into biscuits and put on wax paper or baking sheet to freeze about 2 hours, then put into airtight container to keep in freezer until ready to use. Let biscuits set out on lightly greased pan for a few minutes to thaw before baking.
10. Bake at 400u0b0 for 15 minutes or until brown. Yield: about 24 biscuits.

yeast, water, flour, soda, baking powder, sugar, salt, crisco, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024329 (may not work)