Measure flour and stir in sugar. Cut in the 1 cup of Crisco, working until crumbly. Stir in yeast.
Add 2 cups buttermilk. Knead dough until smooth. Add more flour if needed.
Roll out dough on floured surface and cut with small biscuit cutter. Place on greased cookie sheet. Let rise 1 to 2 hours. This will make 60 biscuits. You can use part of the dough and keep the rest in the refrigerator for up to one week.