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

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.