5 c. self-rising flour
1 c. shortening or oil
1 pkg. yeast dissolved in 1/3 c. lukewarm water
2 c. buttermilk
1/4 c. sugar

Sift flour and sugar together, cut in the shortening. Add yeast mixture and buttermilk. Knead on floured board, about 15-20 times. Roll to about 1/8 to 1/4 inch thick. Cut in desired shape. Dip each biscuit in melted butter. Fold biscuit over.

Bake 10-12 minutes at 450 degrees. These do not need to rise. Cut only amount needed for that meal and store remainder of dough, covered in refrigerator. This will keep for 6 days. Makes 25 or more.