Refrigerator Biscuits

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

Ingredients

• 1 envelope dry yeast
• 2 tablespoons warm water, 110 to 115 degrees F
• 5 cups all-purpose flour
• 2 tablespoons granulated 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)

Instructions

1. Dissolve the yeast in warm water and let it stand for 5 to 10 minutes.
2. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
3. Cut in the shortening with a pastry blender or two knives until it looks like coarse crumbs.
4. Add 1 cup buttermilk and stir with a fork until it is mixed in.
5. Add the yeast and the remaining buttermilk and mix thoroughly.
6. 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.)
7. Put dough into a large, airtight container with a lid and place in refrigerator up to one week.
8. 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.)
9. Brush tops with melted butter if desired.
10. Bake in a 425 degrees F oven for 15 minutes, until golden brown on top.