4 1/2 to 5 cups all-purpose flour

2 1/4 teaspoons (1 package) dry yeast

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons granulated sugar

1 teaspoon salt

3/4 cup shortening, lard preferred

2 cups buttermilk

Procedure:

1. In large mixing bowl, stir together flour, yeast, baking powder, baking soda, sugar and salt. Drop chunks of shortening into flour; work in the shortening with your hands, two knives cutting across each other or a pastry blender. The flour will resemble grains of rice or smaller.

2. Stir buttermilk into flour; mix it thoroughly but do not knead. The dough will be wet and heavy, but it will become stiff and workable when it has been chilled in the refrigerator.

3. Place dough in greased bowl, cover with plastic wrap and refrigerate overnight.

4. Preheat oven to 400 degrees at least 20 minutes before baking. Grease baking sheet or line with parchment paper.

5. Pinch off only enough dough to make desired number of biscuits. Return the balance of the dough to refrigerator or freeze.

6. Knead dough under your palms for 3 or 4 minutes. Roll into rectangle, fold into thirds and roll again. Fold and roll one more time. The dough should be about 1/2-inch thick.

7. Cut dough with a cutter of the desired size and place biscuits on prepared baking sheet. Do not allow to rise.

8. Bake on oven’s middle shelf for 15 to 17 minutes, until tops are nicely browned.

Per serving: 176 calories; 8 g fat; 3 g saturated fat; 8 mg cholesterol; 4 g protein; 22 g carbohydrate; 4 g sugar; 1 g fiber; 193 mg sodium; 76 mg calcium