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Dissolve the yeast in the warm water and set aside. Mix the dry ingredients together in the order given, cutting in the shortening as you normally do for biscuits and pie dough. Stir in the buttermilk and the yeast mixture, and blend thoroughly. The dough is ready to refrigerate. When you want to bake the biscuits, turn the dough out onto a floured board and knead lightly. Roll out, cut with a biscuit cutter and place the biscuits on a greased pan an inch or so apart. Let the dough rise slightly before baking in a 400 degree oven for about 12-15 minutes. Dough can be kept up to three days in a covered container in the refrigerator.
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