1 envelope yeast
1/4 c + 1 pinch sugar
2 tbs. lukewarm water
5 c. self rising flour
1 c. cold Crisco cut up in small pieces
2 c. buttermilk
6 tbs. butter melted
1) In small bowl dissolve yeast and the pinch of sugar in lukewarm water and let it stand for five minutes, or till foamy. Meanwhile in a large bowl mix flour with the remaining 1/4 cup sugar. Using a pasty blender or two knives cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.
2) Turn the dough out onto a lightly floured work surface and knead 5 times. The dough should have a soft, moist texture. Return the dough to a clean bowl and cover with plastic rap. Refrigerate over night.
3) Transfer the chilled dough to a lightly floured surface and kneed 10 times. Roll out the dough to a 16 inch round 1/3 inch thick. Using a 2 1/4 inch biscuit cutter, stamp out biscuits as close together as possible. Gather the scraps kneed three times and reroll then stamp out more biscuits as close together as you can.
4) Lightly butter 2 large baking sheets. Brush the tops of the biscuits with the melted butter. Fold biscuits in half, then brush the unbuttered sides with the remaining butter and place on prepared baking sheets. Cover loosely with plastic wrap and let the biscuits rise in a draft free place for two hours.
5) Preheat oven to 400 degrees. Bake the biscuits for about 15 minutes, or until browned on the bottom and slightly golden on top. Serve warm.
*Make ahead of time: The dough can be refrigerated for up to two days.*