Dissolve yeast in warm water. Stir in sugar; set aside. Cut shortening into flour, baking powder, salt and cheese in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and form a ball.

Turn dough onto lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.

Heat oven to 375 °F. Grease outsides of six 10-ounces custards cups. Place cups upside down in ungreased jelly roll pan, 15-1/2 x 10-1/2 x 1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow dough to curl under edges of cups.)

Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups-custard cups and bread will be hot. Cool bread bowls upright in wire rack.