4 c. self-rising flour
2 tsp. sugar
1 c. Crisco
2 c. buttermilk
1 pkg. dry yeast in 1/2 c. lukewarm water
1 tsp. baking soda, add to buttermilk

Mix in electric mixer in largest bowl. Leave in same bowl, put in refrigerator, covered. This dough will last a week. Drop by spoonfuls on greased baking sheet (I prefer tiny muffin pans). Bake at 450 degrees until brown, about 15 to 20 minutes.

Makes 6 dozen small biscuits.