1 pkg. active dry yeast
2 tbsp. warm water
1 c. shortening
5 c. self-rising flour
1/4 c. sugar
1 tsp. baking soda
2 c. buttermilk

Dissolve yeast in warm water. Cut shortening into flour, sugar and baking soda with pastry blender until mixture resembles fine crumbs. Stir in buttermilk and yeast mixture. Turn dough onto generously floured board. Roll in flour to coat. Shape into a ball. Knead 25 to 30 times.

Place dough in lightly greased bowl; cover and refrigerate at least 3 hours. Use as needed. Just make into biscuits and bake at 400 degrees about 12 to 14 minutes until golden brown. Dough will keep fresh in refrigerator at least 3 days.