Source of Recipe
Highlands Community Church Cookbook
These are a cross between a buttermilk biscuit and a yeast roll...they're very good.
List of Ingredients
5 c. flour
7 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
2 pckg. active dry yeast
1/4 c. sugar
1 c. shortening (I always use butter)
2 c. buttermilk
Sift together first four ingredients. Dissolve 2 pckgs. yeast in 1/4 c. warm (about 120 deg.)water. Mix 1/4 c. sugar into flour mixture. Cut in 1 c. shortening (butter) until fine. Add yeast and 2 c. buttermilk and mix well. Cover tightly, keep in frig and use as needed. Bake in greased pan until brown at 475 for 8-10 minutes. Dough will keep for weeks in frig is tightly covered.
When I make them, I don't usually refrigerate the dough. I just shape the biscuits and bake them - you don't have to let them rise. I don't think it would hurt to let them rise if you wanted to wait a little before you baked them.