Dissolve the yeast in warm water and set it aside. Put all the other dry ingre dients, in the order that they are listed, in a bowl and mix. Then cut the but ter into the mixture as you would for pie dough.
Pour the buttermilk and the yeast mixture in the bowl with the other ingredient s, blending well but not overbeating.
Refridgerate until needed, then warm to room temperature to allow it to rise.
When you are ready, gently roll out the dough on a lightly floured board and cu t, using a biscuit cutter or a small glass to cut our biscuits. Put them on a greased pan and let them rise a bit (10 to 15 minutes) before popping them in a n oven heated to 400� for dozen to 15 minutes.
*For buttermilk I always substitute: 1 tablespoon of vinegar into a cup of ordi nary milk and bring to room temp in the microwave. Works great!
*The original recipe calls for shortening but I don't use it.
from the Frozen Assets List by email@example.com (Natalie) on Jul 28, 1998.