Dissolve the yeast in water in a mixing bowl.
And then, add the milk together with the sugar, shortening and 4 cups of flour and then beat them all until turns smooth.
Cover it and let it rise in a warm place for about 2 hours
After that, you can add the baking powder and then followed by a baking soda, salt and enough remaining flour to form soft and slightly sticky dough.
And then, after mixing, cover and then take it into refrigerator until it is ready to use.
Next if the dough is ready, turn it onto a heavily floured surface and then pat it to 1/2-inch of thickness.
And cut it with a biscuit cutter or drop it by 1/4 cups that is full onto greased baking sheets.
Cover it, and then let it rise until nearly doubled just for about 30 minutes.
After that 30 minutes, bake it at 350 degrees F oven for about 10 to 15 minutes or until it becomes lightly browned.
And don’t forget to brush each tops with butter if you ever you want.
And to remind you, dough may be refrigerated up to 3 days and then, punch down each day.