Dianna Walker
1 package dry yeast, 4 cups white flour, 1 1/2 cup whole wheat flour, 3 teaspoons baking powder (use 4 teaspoon baking powder with whole wheat flour), 2 cups buttermilk, 2 tablespoons lukewarm water, 1 teaspoons baking soda, 4 tablespoons granular sugar, 1 cup shortening, 1/2 teaspoon salt
Dissolve yeast in lukewarm. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry mixture. Knead dough until it holds together; roll dough to 1/2 to 3/4 inch. Cut with biscuits cutter and fold in half. Bake at 400 degrees for 15 to 20 minutes.
Dough may be chilled before baking or frozen for later use. I make them and then put them on a pan and cover. Put in the refrigerator overnight, and bake for breakfast. I usually double the recipe. Yeild: 20 regular size biscuits.
