1 T. active dry yeast 1/4 c. warm water (105 to 115 degrees) 2 T. sugar 3 c. flour 1 T. baking powder 3/4 t. salt 1/4 c. shortening 1 c. buttermilk

Dissolve yeast in warm water, stir in sugar. Mix flour,baking powder, and salt in large bowl; cut in shortening until mixture resembles fine crumbs. Stir in yeast mixture and buttermilk until soft dough forms. Turn dough onto lightly floured surface; gently knead dough into a round loaf, about 7" in diameter. Place on greased cookie sheet. Cover; let rise in warm place 30 minutes. Heat oven to 375 degrees. Cut an X about 1/2" deep in top of bread. Bake until golden brown, about 35 minutes. Serve warm. Tear bread into pieces to serve. This bread has great flavor, a cross between a biscuit and yeast bread, and goes together very fast for a yeast bread. Note: Sour milk can be substituted for buttermilk. Put 1 T. vinegar in measuring cup, then add milk to total 1 c.