Bake as only much as you need, the dough will keep at least two weeks in refrigerator.
5 cups flour
3 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup shortening
2 cups buttermilk
1 pkg powdered yeast (or 1 cake)
1/2 cup warm water
Sift together flour, sugar, baking soda, baking powder, and salt; cut in the shortening.
Add buttermilk and yeast that has been dissolved in the warm water. Mix with a spoon until all of the flour is moist. Cover the bowl with Saran and put in refrigerator until ready to use.
Preheat oven to 400 degrees F. Grease a baking sheet.
Roll out only as much dough as you need on a floured board; dough should be 1/2 to 3/4-inch thick. Cut out biscuits and place on a prepared baking sheet.
Bake approximately 12 minutes or until golden brown.