5 c. self-rising flour
3 tbsp. sugar
3/4 c. shortening
1 pkg. dry yeast
3 tbsp. warm water
2 c. buttermilk

Sift dry ingredients and cut in shortening until fat particles are like crumbs. Add yeast, which has been dissolved in water and buttermilk. Knead for 5 minutes. Refrigerate in a covered bowl. When ready to bake, roll out, cut and put on a greased baking sheet. Bake at 425 degrees for approximately 15 minutes or until lightly browned.

The biscuits can be baked, cooled and put in the freezer, then removed and heated in a 425 degree oven. Makes 4-5 dozen.