5 c. all purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
2 tsp. salt
2 whole packages active dry yeast
1 c. warm water
1/4 c. honey
2 c. buttermilk
1/2 c. vegetable oil

Mix flour, baking powder, soda and salt together. Dissolve yeast in water. Add yeast mixture, buttermilk and honey to dry ingredients. Beat well. Add oil; mix thoroughly. Cover; set in refrigerator for at least 12 hours. Spoon into well greased muffin cups, about 3/4 full. Let stand at room temperature for about 20 minutes before baking. Bake at 400 degrees for about 20 minutes or until light brown.

Batter will keep, covered, in refrigerator for 2 to 3 days. Yield: 2 1/2 dozen. Makes 30 servings.