5 c. flour
3 tbsp. sugar
1 stick butter
1 tsp. baking soda
2 c. buttermilk at room temperature
1 pkg. dry yeast
5 tbsp. warm water
1/2 tsp. salt

Mix flour and sugar. Crumble in butter and mix until like coarse cornmeal. Dissolve yeast in warm water. Add to buttermilk with soda. Add to flour mixture. Store in refrigerator until ready to use. Roll out 1/2 inch thick. Bake at 425 degrees for about 12 minutes or until brown. Let biscuits rise a little before baking.