4 1/2 c. Gold Medal whole wheat blend flour
4 tsp. baking powder
1/3 c. sugar
1/2 tsp. salt
1/3 c. cooking oil
1/2 c. warm water
1 pkg. dry yeast
2 c. buttermilk

Mix dry ingredients well. Add yeast to water and mix until dissolved. Add yeast mixture to oil and buttermilk. Pour into dry ingredients and mix well. Cover in airtight dish. Refrigerate.

This will keep in the refrigerator for 2 weeks. When ready to bake, pinch off enough for a biscuit and drop onto cookie sheet. Bake at 400 degrees for 15 to 20 minutes.