Refrigerator Biscuits

You can keep this dough in the refrigerator for up to a week.

1 package dry yeast
2 tablespoons warm water, 110 to 115 degrees F
5 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3/4 cup shortening or lard, chilled
2 cups buttermilk, divided
Melted butter (optional)

Dissolve the yeast in warm water and let it stand 5 to 10 minutes.

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Cut in the shortening with a pastry blender or two knives until it looks like coarse crumbs. Add 1 cup buttermilk and stir with a fork until it is mixed in. Add the yeast and the remaining buttermilk and mix thoroughly.

Turn dough out onto a lightly flour work surface and sprinkle with a little more flour if needed to handle it. Knead three or four times, pressing it together and turning over. (It should still be a little sticky.) Put dough in a large, airtight container with a lid and place in refrigerator up to one week.

Take the amount of dough needed and place on a floured surface. Roll or pat out to 1/4-inch thick, sprinkling with a little flour if needed. Cut out rounds with a floured biscuit cutter and place in a flat baking sheet. (For higher biscuits, place them tightly together with edges touching; for flatter, crisper biscuits, leave space between them.)

Brush tops with melted butter if desired. Bake in a 425 degree F oven for 15 minutes, until golden brown on top.