5 cups self-rising flour
1/2 cup sugar
1 cup Crisco
2 pkgs. dry yeast, dissolved in 1/3 cup warm water
2 cups buttermilk

Mix flour, sugar and Crisco with hands until it looks like Bisquick. Add milk and yeast mixture. Mix. Place in a mixing bowl, cover and let stand for 5 minutes. Roll out on a floured surface and cut with a biscuit cutter. Place on a cookie sheet and brush top with buttermilk.

Bake at 400°F until brown. Note: Dough will keep in refrigerator for a week to be used when you want.