4 c. flour
2 c. buttermilk
1 tsp. baking soda
1 c. Crisco, melted
1 tsp. salt
1 tsp. cream of tartar
2 tbsp. sugar
1/4 c. lukewarm water
1 pkg. yeast

Dissolve yeast in warm water. Add sifted dry ingredients to buttermilk and Crisco, then add yeast mixture. Let rise 45 minutes. Put in refrigerator, about 30-60 minutes before baking time roll out; butter top and let stand at room temperature. Bake in hot oven (500 degrees) about 25 minutes. Dough keeps well for a week.