5 c. self-rising flour
1/3 c. sugar
1 c. shortening
1 tsp. baking soda
2 pkg. yeast
1/4 c. lukewarm water
2 c. buttermilk

Dissolve yeast in lukewarm water. Combine dry ingredients. Cut in shortening, then stir in yeast mixture and buttermilk. Roll out on floured board and cut. (These will keep for 1 week in refrigerator, covered tightly.) Roll out a few at a time as you need and bake at 425 degrees for 12 minutes or until golden brown.