2 1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 C. sugar
1 (1/4 ounce) active dry yeast
1/4 C. water
6 T. butter, melted
1 C. buttermilk

Sift dry ingredients together. Dissolve yeast in water; Add buttermilk and add in sifted ingredients mixing well. Knead 20 times and roll out 1/4″ thick. Cut with biscuit cutter or 1″ drinking glass. Butter biscuits with brush and stack in twos, let rise for 2 hours. Bake at 425 degrees for 10 to 12 minutes, or until brown.