Feather Biscuits

Directions

Dissolve yeast in warm water.

Stir yeast mixture into buttermilk; mix well, and set aside.

Combine flour and sugar; cut in shortening until mixture resembles coarse meal.

Add buttermilk mixture; stir until dry ingredients are moistened.

Cover and let rise in a warm place until doubled, or cover bowl tightly and store in refrigerator until needed.

(Dough may be stored up to 3 days.)

Punch dough down; turn dough out on a lightly floured surface.

Knead lightly 3 or 4 times.

Roll dough to ½ inch thickness; cut with a 2 inch biscuit cutter.

Place biscuits on lighlty greased baking sheets; bake at 450℉ (230℃) for 10 to 12 minutes or until lighlty browned.

Note: You can add dried cranberries, or raisins to batter.