5 c. all-purpose flour or half whole wheat
3/4 c. vegetable shortening
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. baking powder
3 tbsp. sugar
1 pkg. yeast dissolved in 1/2 c. warm water
2 c. buttermilk (or dry milk mixed, or whole milk with a tbsp. of vinegar added to it)

Sift dry ingredients together. Mix with a spoon, cut in shortening until thoroughly mixed. Add buttermilk and dissolved yeast. Refrigerate until ready to use. Take out as much dough as needed. Roll out 1/2 inch thick, cut out, cover remaining dough and store in refrigerator. Lasts 2 weeks. Bake at 400 degrees for 8-10 minutes.