pkg active dry yeast
c. warm buttermilk (110 to 115 degrees)
tbsp. warm water
c. bread flour
tsp baking powder
In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor. Pulse until blended. Add shortening and pulse until shortening is the size of peas. While processing, gradually add yeast mixture and pulse until dough forms a ball. Turn dough onto a lightly floured board and knead 8-10 times. Pat into a 1/2 inch thickness; cut with a floured 2 inch biscuit cutter. Place 2 inches apart on a greased cookie sheet. Let rise until almost double, about 30 minutes. Preheat oven to 425 degrees. Bake 9 - 13 minutes or until light golden brown. Cool on wire rack.