3 c. self-rising flour
1 c. Crisco
1 c. buttermilk
1 tbsp. sugar
1/2 tsp. baking soda
1 pkg. yeast
1/4 c. water

Open yeast and mix with water, set aside. Mix all other ingredients well and add yeast mixture. Roll out and cut into desired shapes. This mixture can be keep covered in the refrigerator for 4 to 5 days and biscuits can be baked as needed.