Dissolve yeast in warm water
according to package directions and set aside.
Sift all dry ingredients into a
bowl. (I usually sift them twice.) Cut in shortening.
Do this forever, or the biscuits will be lumpy. I usually do it
with my hands and spend at least 15 minutes on it. This is the
secret of light, fluffy biscuits.
Add yeast and buttermilk to flour
mixture. Knead until round. Don't knead any more than you
have to or the biscuits will be tough.
Roll out with rolling pin and cut
with biscuit cutter. Put on cookie sheet and let them rise for 1/2
hour. I usually stick them on top with a fork a couple of times
because Grandma Hardie used to and it just looks better that way.
You can also brush the tops with a little melted butter to make them
Bake in a 400 degree oven for 12 to
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