2 pkgs. dry yeast
5 c. self-rising flour
1/4 c. sugar
3/4 c. Crisco
2 c. buttermilk

Mix yeast in 6 tablespoons warm water. Cut Crisco into flour after sugar is added. Add buttermilk and mix well. Will keep 5 or 6 days in air tight container in refrigerator. (I take out enough for one meal, roll out like biscuits.) Let rise, bake at 450 degrees for 8 to 10 minutes.