6 c. self-rising flour
1/2 c. sugar
1/2 c. shortening
1 (2 1/2 tsp.) pkg. dry yeast
1 c. warm water
2 c. buttermilk

Sift flour and sugar together. Cut in shortening. Dissolve dry yeast in warm water. Add buttermilk to yeast and water. Mix all together and refrigerate several hours. Roll out dough to 1/2-inch thick and cut. Allow to rise 1 hour.

Bake at 400°F for 20 minutes.

Makes about 36 medium biscuits.

Biscuits may be frozen on cookie sheet, stored in a Ziploc bag and cooked as needed. If kitchen is not too warm, they may be taken out of freezer before retiring and allowed to rise during the night.