1/4 c. sugar
8 tbsp. butter (1 stick)
4 c. buttermilk
8 to 10 c. flour
2 5/8 oz. pkg. dry yeast
2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda

Cream together the sugar and butter. (I use a fork.) Sift the remaining dry ingredients with the first 2 cups of flour just to get them all in and well mixed. Alternately combine some flour and buttermilk to the sugar/butter mix. Use all the buttermilk and enough flour to form a soft and slightly moist dough. Place dough in a covered, not sealed, container in refrigerator for anywhere from 4 hours to 2 weeks. The dough will rise while it is cold. Use some or all of the dough any time.