1/4 cup warm water (105 degrees to 115 degrees)

2 cups buttermilk

5 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

 

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.  Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.