5 c. self-rising flour
2 c. buttermilk
1/2 c. sugar
1/2 c. Crisco
1 c. warm water
1 pkg. dry yeast

Mix in regular manner. When ready to bake, drop into greased muffin tins and bake at 350 degrees until brown. No need to knead or wait to let rise. dough will keep in refrigerator covered for 2 weeks.