5 c. self-rising flour, White Lily
1 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. sugar
2 c. buttermilk
1/3 c. oil
1/4 c. warm water - put 1 sm. packet of yeast in water - mix well

Mix all well. Refrigerate in airtight container. These can be kept for 10 days. Pinch off biscuits and bake as needed.