5 c. plain flour
3/4 c. Crisco
1 tsp. baking soda
1 tsp. salt
3 tsp. baking powder
3 tbsp. sugar
1 pkg. dry yeast, dissolved in 1/2 c. warm water
2 c. buttermilk, room temperature

Sift dry ingredients together. Cut in Crisco. Mix thoroughly. Add buttermilk and dissolved yeast. Work together with a large spoon until all flour is moistened. Cover bowl and put in refrigerator until ready to use. Take out just what you need. Roll out on floured board t 1/2 inch thick and cut. Bake 12 minutes, at 400 degrees. This will make about 40-60 biscuits. Dough will keep several weeks in refrigerator.