5 c. self-rising flour
1 c. solid vegetable shortening
1/4 c. warm water
1 tsp. baking soda
2 c. buttermilk
1 pkg. dry yeast

Dissolve yeast in water and set aside. Mix the dry ingredients and cut the shortening into dry ingredients until the size of small peas. Add the milk and yeast mixture and mix well. Knead on a floured board until smooth.

Store in a plastic bag in the refrigerator. No rising is required before baking. Bake as many biscuits as you want when you want them. Dough will store up to two weeks (if it stays around that long) and biscuits taste better as the dough ages. Bake on a lightly greased cookie sheet at 400 degrees until done. Make small biscuits as they will double in size while baking.