Yeast Biscuits

A biscuit dough that you make over the weekend and can enjoy fluffy biscuits (with no rising) all week.
1 pkg. yeast
2 T. warm water
5 c. flour
2 c. buttermilk
3 t. baking powder
4 T. sugar
1 t. salt
1 c. shortening

Dissolve yeast in water. Mix the dry ingredients together in a bowl, cut in shortening. Add buttermilk, then add yeast mixture. Stir until flour is dampened. Knead on a floured board for a minute. Pull off as much as you need and roll to desired thickness and cut with a biscuit cutter (push the cutter straight down with out twisting). Bake at 400 degrees for about 12 minutes.
Refrigerate remaining dough and use as needed for up to a week.

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