5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 cup shortening
2 cups buttermilk
1 package yeast
1/4 cup warm water
Mix all dry ingredients.
Cut in shortening and make a well in the center of flour mixture.
Pour in remaining ingredients and stir until mixture forms a ball.
Refrigerate in covered bowl up to a week.
When ready to use, roll out on lightly floured board and cut with angel shaped biscuit cutter.
Brush tops with melted butter.
Let biscuits rise as oven preheats to 400ºF.
Bake until golden and serve hot.