5 c. self-rising flour
1/4 c. sugar
3/4 c. shortening
1/3 c. warm water
1 pkg. yeast
2 c. buttermilk

Dissolve yeast in warm water and set aside. Sift flour; add sugar and cut in shortening. Add yeast mixture and buttermilk. Mix and place in refrigerator. (Dough may be kept in refrigerator up to 2 days.) Punch down 4 to 5 times on lightly floured surface. Roll to 1/2-inch thickness and cut with biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for 15 minutes.