Heat buttermilk until lukewarm (110 – 120 ℉) add yeast and stir until dissolved.
In a large bowl sift and then combine all dry ingredients. Cut in butter/margarine until it resembles small peas. Add the buttermilk and stir until completely incorporated. Refrigerate until ready to use (4-5 days).
To Bake: On a floured board roll out dough to about ½ inch thickness and cut biscuits, place on a baking sheet and let rest for 20 – 30 minutes. Bake in a preheated 450 ℉ oven for 10 minutes.
Notes
The dough keeps in the refrigerator for a few days, or you can cut them and freeze them individually. Let them thaw and then rise before baking for proper rising.