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

Combine the water and sugar in a small bowl. Stir in the yeast. Set aside until the mixture becomes bubbly. In a large mixing bowl, combine the flour and baking soda. Stir to mix. Cut in the shortening using a pastry blender, a fork or your fingertips until the mixture resembles cornmeal. Add the yeast mixture and buttermilk. Stir with a large wooden spoon until well mixed. This will not be a smooth dough. Cover the bowl with plastic wrap and refrigerate the dough until needed; it will keep about 1 week.

Makes about 8 cups of dough.

For Yeast Biscuits: Remove 1 1/2 cups of the dough. Preheat the oven to 450°F and grease a baking sheet. On a lightly floured surface, knead the dough gently 2 or 3 times. Pat or roll to about 1/2 inch thick. Cut with a 2-inch biscuit cutter. Place on baking sheet, spacing the biscuits about 1 inch apart.

Bake for 7 to 8 minutes or until lightly browned.

Makes 6 biscuits.