From a handwritten, heirloom recipe. Dough can be refrigerated in resealable food storage bag or covered bowl until ready to use. Let come to room temperature before rolling dough and cutting out biscuits. I like to cut my biscuits the old-fashioned way, with a buttered and floured glass. Make smaller or larger biscuits by varying the size of glass.
1 package dry yeast
2 tablespoons very warm water
5 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon each: baking soda, salt
1 cup vegetable shortening
2 cups buttermilk
1/2 stick (1/4 cup) melted butter
Dissolve yeast in warm water in a small bowl; set aside. Sift flour sugar, baking powder, baking soda and salt into a large bowl; cut in shortening with a pastry cutter or your hands. Add buttermilk and yeast mixture. Stir until thoroughly moistened.
Transfer dough to a floured board; sprinkle with flour if needed. Knead 2 minutes. Roll out or pat dough to 1/2-inch thickness; use a 2-inch biscuit cutter to cut out biscuits. Transfer to an ungreased baking pan. Let rise 45 minutes.
Heat oven to 400 degrees. Brush biscuits with melted butter. Bake until lightly browned, about 15 minutes. Makes about 30 to 36 biscuits.