Pumpkin-shaped Biscuits

PUMPKIN SHAPED BISCUITS
2 (1/4-oz.) pkg. active yeast
¼ c. warm water (110-115 degree)
2 c. warm buttermilk (110-115 degree)
5 c. flour
1/3 c. sugar
2 t. salt
2 t. baking powder
1 t. baking soda
1 c. shortening
Melted butter

1. In small bowl, dissolve yeast in warm water. Let stand 5 minutes.
2. Stir in warm buttermilk. Set aside.
3. In large bowl, combine flour, sugar, salt, baking powder and baking soda.
4. Cut in shortening with pastry blender until mixture resembles coarse crumbs.
5. Stir in yeast mixture.
6. Turn onto lightly floured surface.
7. Knead lightly 3-4 times.
8. Roll out to ½” thickness, cut with a 2 ½” pumpkin shaped cookie cutter.
9. Place 2” apart on lightly greased baking sheets.
10. Cover with kitchen towels and let rise in a warm place until doubled, about 1 ½ hours.
11. Bake 450 for 8-10 minutes or until golden brown.
12. Lightly brush tops with melted butter.
13. Serve warm.
    *Great with chili.