5 c. self-rising flour
1/4 c. sugar
1 c. Crisco
2 c. buttermilk
1 pkg. dry yeast mixed with 2 tbsp. warm water

Mix sugar with flour, make well in center and add Crisco and yeast mixture. Make up with buttermilk and knead well. Oil ball of dough and put in oiled tightly covered large bowl. Refrigerate overnight. Two hours before baking, take out as much as you wish to bake, roll out and cut into biscuits. Let rise 2 hours. Bake at 400 degrees. Tightly cover the rest of the dough and leave refrigerated until next baking. Will keep a week or 10 days.