5 c. self-rising flour
2 c. buttermilk
5 tbsp. sugar
1 c. shortening
1 pkg. yeast
2 tbsp. warm water

Dissolve yeast in warm water. Set aside. Mix dry ingredients. Cut in shortening. Add remaining ingredients and yeast. Mix well. Refrigerate until chill. Roll out and cut in rounds.

Bake slowly at 200°F. Mixture can be stored for 2 weeks.