5 1/2 c. self-rising flour
1/4 c. warm water
1 pkg. dry yeast
3/4 c. shortening
2 c. buttermilk
1/4 c. sugar

Dissolve yeast in warm water; mix with buttermilk. Sift flour and sugar together. Mix all ingredients as you would regular biscuits. (Can keep in refrigerator for days.) Roll and let stand 10 to 15 minutes.

Bake on ungreased baking sheet in very hot oven (450°F) for 12 to 15 minutes.