6 c. self-rising flour
1 c. Crisco (butter flavor is good)
1 tsp. baking soda, dissolved in 1/2 c. water
2 c. buttermilk
1/2 c. sugar
3 pkgs. yeast, dissolved in 1 c. warm water

Mix flour and shortening until the consistency of cornmeal. Add remaining ingredients and mix well. Mixture can be kept up to 2 weeks as batter in the refrigerator.

To make biscuits, sprinkle a little flour on surface and knead dough until ready, smooth and easy to handle. Biscuits may either be cut out or rolled. Bake in preheated oven on ungreased cookie sheet until brown at 400 degrees.