Dissolve dry yeast in warm water in a small bowl. Set aside for 5 minutes to proof.
In a large bowl, sift together flour, baking soda, baking powder, sugar, and salt. Cut shortening into flour mixture with a pastry cutter or two knifes or use your hands (like I did!). Add the buttermilk, the yeast mixture, and the shredded cheddar cheese. Dump dough onto floured surface and knead for a couple of minutes. Roll out and cut with biscuit cutter into 2- 2½ inch biscuits. Place biscuits on a lightly greased baking sheet and let rest for 5 minutes.
Bake for 12-15 minutes, or until lightly brown. Brush with garlic butter and serve immediately.
FOR THE GARLIC BUTTER:
Melt butter in a small saucepan or in microwave. Stir in the garlic powder. Place any butter leftovers in covered container and store in the refrigerator.
After the dough is made, you can immediately make into biscuits or store dough in a airtight container in the refrigerator for several days
When ready to use, take dough out and let come to room temperature