5 c. flour
3/4 c. Crisco
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
1 pkg. powdered yeast
1/2 c. warm water
2 c. buttermilk

Sift dry ingredients together; cut in shortening. Add buttermilk and yeast dissolved in warm water. Mix with spoon until all flour is moist. Cover bowl and refrigerate until ready to use or use right away. Dough will keep several weeks in refrigerator.

Roll out as much as you want on floured board. Dough should be 1/2 or 3/4 inch thick. Bake at 400 degrees for 12 minutes.