2 pkg. dry yeast
1 c. warm water (105-115 degrees)
2 c. buttermilk
3/4 c. vegetable oil
7 c. all-purpose flour
3 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sugar
1 1/2 tsp. salt

Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well.

Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a floured surface and knead 3 to 4 times. Shape dough into 2 inch balls; place 1/8 inch apart in 3 well greased 9 inch cast iron skillets. Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425 degrees for 12 minutes or until golden brown. Yield: 3 dozen. Note: Biscuits may be place in greased baking pans to rise and bake.