5 1/2 c. self-rising flour
1/3 c. sugar
Dash of salt
1 tsp. baking soda
1 c. shortening
2 1/2 pkgs. dry yeast, dissolved in 1/4 c. lukewarm water
2 c. buttermilk

Sift flour, sugar, salt and soda together. Cut in shortening. Add dissolved yeast and buttermilk. Put in greased, covered bowl overnight in the refrigerator.

Next day, roll out and cut dough and arrange in slightly greased pans. Leave on counter 30 to 40 minutes, then bake at 400 degrees until lightly browned. Cool. Seal with foil and freeze if not all eaten.

As needed, remove from freezer, return to room temperature and heat well at 350 degrees. This dough will last in refrigerator for several days, if you prefer rolling out and cutting as needed.