5 c. unsifted flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
3/4 c. shortening
1 pkg. yeast
2 tbsp. warm water (105 to 110 degrees)
2 c. buttermilk

Dissolve yeast in water and let stand about 5 minutes. Sift dry ingredients together. Cut in the shortening. Add 1 cup buttermilk and mix well. Add yeast and remaining buttermilk and mix well. Knead on floured board. Store in refrigerator in tightly covered container. Take out amount of dough needed.

Roll to 1/2 x 1/2 inch thickness. Cut, bake at 425 degrees until brown. (Dough may or may not raise before baking.) Dough will keep for 1 week.