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 and 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 (let biscuits rise a little before baking.)