Bride's Biscuits

This recipe comes from "The Essential Mormon Cookbook" and Jessica McCall

1 pkg. dry yeast
1/2 cup warm water
5 cups flour
3 Tbs. sugar
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shortening or butter
2 cups buttermilk

Dissolve yeast in water, let stand 10 minutes. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in shortening/butter. Mix wet ingredients into dry, working only until moistened. Put in a large plastic container, cover and refrigerate several hours. Can be stored in fridge for up to a week. Roll out on a well floured surface 1/2 inch thick and cut with biscuit cutter or other round shape (like a glass). Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or til golden brown. Makes 3 dozen.

*I have made these plenty of times without refrigerating the dough and substituting regular milk for buttermilk and they turn out just as well for us!