Ingredients
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
6 cups self-rising flour, sifted and divided
1 cup shortening, melted and cooled to 105 to 115
2 cups buttermilk
2 teaspoons sugar
1 teaspoon baking soda
Melted butter
Preparation
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine 1 cup flour and melted shortening in a large bowl; stir in yeast mixture.
Combine buttermilk, sugar, and soda. Gradually add remaining 5 cups flour to yeast mixture alternately with buttermilk mixture, stirring until mixture is well-blended. Cover bowl tightly with plastic wrap; chill dough for 2 hours.
Preheat oven to 450.
Turn dough out onto a well-floured surface, and knead lightly 3 or 4 times. Pat dough to 1/2-inch thickness; cut with a floured 3-inch biscuit cutter. Place biscuits on lightly greased large baking sheets, leaving 1-inch of space between biscuits. Bake for 8 or 10 minutes or until golden. Brush with melted butter. Yield: 15 biscuits.
