Dissolve yeast in lukewarm water.

Sift together flour, baking soda, baking powder, sugar, and salt.

Cut in butter or Crisco until mixture resembles coarse crumbs.

Add yeast mixture and buttermilk to dry ingredients.

Knead just enough to bring the dough together.

Roll out the dough on a floured board to 1/4-inch thickness.

Cut out biscuits using a biscuit cutter.

Dip each biscuit in melted butter.

Place biscuits on a baking sheet and let rise for one hour.

Bake at 450°F (232°C) for 20 minutes, or until golden brown.

Serve warm. Dough may be stored in refrigerator for up to one week.