Cook sausage in a skillet until browned, stirring to crumble. Drain well and set aside.Combine next 5 ingredients, mixing well; cut in the shortening with a pastry blender until mixture resembles coarse meal. Dissolve yeast in warm water, let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add buttermilk mixture to dry ingredients, stirring just until the dry ingredients are moistened. Knead in sausage. Turn dough out onto a lightly floured surface; knead lightly 3-4 times. Roll
dough to ½-inch thickness. Cut with a 1-3/4-inch round cutter. Place biscuits on an ungreased baking sheet. Brush tops with melted butter. Bake at 425 degrees for 10 minutes or until golden brown. Yield: 3 dozen biscuits.
To freeze, place uncooked biscuits on an ungreased baking sheet; over and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on an ungreased baking sheet; bake for 10-15 minutes at 425 degrees.
