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Ingredients:

1 ( 1/4 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening

Directions:

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine flour, baking powder, soda, salt, and sugar in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times, or until not very sticky.

Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets, barely touching each other. Cover and let rise in a warm place free from drafts, for 1 hour. Bake at 425 degrees F (220 degrees C) for 10 minutes or until browned.

Makes 2 dozen

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