ICE BOX BISCUITS

Scald 2 cups buttermilk and let cool to lukewarm. Add 1 package yeast.
Sift together 4 cups flour, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cream of tartar, 2 heaping teaspoons baking powder and 2 tablespoons sugar. Work 1 cup shortening into dry ingredients. Add buttermilk with yeast and mix thoroughly. Dough will be soft.
Cover and put in refrigerator. Pinch off amount of dough you need when ready to use and roll out on floured board. Make into biscuits and cook in 425° oven for 10 to 12 minutes. It isn’t necessary to let rise, but makes a lighter biscuit if you do.
This recipe was given to me by Mary Esther and I couldn’t cook without it. I use it for ham biscuits all the time— butter the biscuits immediately after taking them from oven; put on ham. They freeze well.