5 c. self-rising flour
1/4 c. sugar
1 tsp. baking soda
1 c. Crisco
2 pkgs. yeast
1/2 c. warm water
2 c. buttermilk

In large bowl sift together flour, sugar and soda. Using pastry blender cut Crisco into flour until forms coarse crumbs.

In separate bowl dissolve yeast completely in warm water. Add buttermilk to yeast mixture. Add this to flour. Mix well.

Cover and refrigerate at least one hour. Pour into well floured board and knead with flour until dry enough to roll out. Keep hands and pin and board well floured. Roll about 1/2 inch thick. Cut with 2 inch biscuit cutter. Keep it well floured.

Place biscuits on well greased baking sheet. Cover with damp towel and let rise at least 2 hours. If room is cool and they don't rise place in cold oven with light on or oven heated to warm and turned off. Bake 450 degrees about 10 minutes. Yield about 3 1/2 dozen. (I usually make dough one day and make biscuits 1-6 days later.)

Keeping dough refrigerated. Variation: For rolls use muffin tins and place 3 small balls in each muffin well. These freeze well. Take out and heat as you need them.