5 c. self rising flour (sift before measuring)
1/3 c. sugar
1 c. shortening
2 c. buttermilk (room temperature)
2 pkg. dried yeast (dissolved in 1/4 c. warm water)
1 tsp. baking soda

Sift together flour, sugar and soda. Chop in shortening. Add buttermilk and dissolved yeast. Be sure to stir well. Keep covered in refrigerator at least 1 hour (better over night) before using. Flour hands and pinch off enough dough to roll into shape of a biscuit, place on greased pan and let rise 1 hour.

Bake in preheated 425°F oven for 10 - 15 minutes. Dough will keep in refrigerator for up to 2 weeks.