Dissolve the yeast in warm water, setting aside, Mix the dry ingredients in the or-

der given, cutting in the shortening as you normally do for biscuits or pie dough.

Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is

ready to refrigerate or roll out into biscuits.

When you're ready to make these delicious biscuits, turn the dough out onto a

floured board and knead lightly as for regular biscuits. Roll out and cut with a

biscuit cutter, placing them in a greased pan.

Let the dough rise slightly before baking in a 400 degree oven for about 12 to 15

minutes until lightly browned and done. If the dough is old, you'll need to let it

set a little longer to rise.

Great for breakfast, lunch and supper.

*You

can mix these biscuits up one day and cook them the next. The dough will

keep up to three days in the refrigerator in a covered bowl.