3 pkgs. dry yeast
1 c. warm water
6 c. flour
2 1/2 tsp. salt
1/2 tsp. baking soda
4 tsp. baking powder
1/4 c. sugar
3/4 c. Wesson oil
2 c. buttermilk

Dissolve 3 packages yeast in 1 cup warm water. Sift 6 cups flour in large bowl. Add 2 1/2 teaspoons salt, 1/2 teaspoon baking soda, 4 teaspoons baking powder, 1/4 cup sugar, water and yeast, 3/4 cup Wesson oil, 2 cups buttermilk. Mix well. Store in covered bowl in refrigerator. No need to let stand to rise. Spoon out in pan as biscuits or rolls. Dough will keep 2 weeks in refrigerator in a tightly sealed bowl.