4 c. self-rising flour
1/4 c. sugar
1 pkg. yeast
3/4 c. oil
1 egg
1/2 c. water

Mix dry ingredients in bowl, add oil egg and water and mix well. Place in covered bowl in refrigerator. Remove as much as needed and knead on floured surface. Roll 1/4 to 1/2 in. thick. Cut with floured biscuit cutter.

Bake at 450°F for 10-12 minutes. Keeps two weeks in refrigerator.