1 c. milk
2 tbsp. sugar
3/4 tsp. salt

Scald milk; add butter size of a walnut (or more as desired) and cool. Dissolve one cake Fleischmann's yeast in 1/4 cup warm water. Add enough flour (2 1/2 cups) to roll out and cut as biscuits. Put in buttered pan. Let rise and bake in slow oven, 300 degrees in pyrex; 325 degrees in metal pan. 1/3 c. sugar 1 tsp. baking soda 1 c. shortening (Crisco) 2 pkgs. yeast 2 c. buttermilk

Sift flour, sugar and soda. Dissolve yeast in 1/4 cup warm water. Cut shortening into flour mixture. Add buttermilk and dissolve yeast. Mix well. Cover mixture in bowl with damp cloth. Place in refrigerator. May be used when cool or keep up to 10 days. Keep cloth damp. Pinch off amount of dough needed. Kneaded with floured hands. Pinch off small amounts. Form balls, place on baking sheet. Best if allowed to rise 30 to 40 minutes. Bake at 350 degrees about 10 minutes or until browned.