Refrigerator Biscuits

These are the biscuits Aubrey Walker serves with her White Chicken Chili! Delicious!! She got the recipe from Essential Mormon Celebrations by Julie Badger Jensen. Sorry I don't have a picture of this, but it looks like the typical Baking Powder Biscuit.

1 (.25 oz) pkg dry yeast (equivalent to 1 1/2 tsp.)
1/2 cup warm water
5 cups flour
3 Tablespoons sugar
1 Tablespoon Baking Powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or shortening (No wonder they are scrumpteous!)
2 cups buttermilk

Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes. In a large bowl, sift together flour, sugar, baking powder, soda, and salt. Cut in the butter with a pastry blender or two knives. In a seperate bowl, combine buttermilk and dissolved yeast mixture; add to dry mixture, stirring only until moistened. Put dough in a large plastic container. Cover and refridgerate for serveral hours before baking. Dough can be stored in refigerator for up to one week. When ready to bake, carefully roll out dough to 1/2" thickness on a well floured surgace. Cut desired shape (When Aubrey brought these to us they were hearts so this is now called "Heart Bread" by Cameron and Quin.). Place biscuits on a greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden brown. Makes 3 dozen biscuits. (Aubrey said that she prefers to cook them all the day she makes them. She doesn't like the way they taste after being refigerated beyond the first day.)