1/2 c. warm water
2 pkg. dry yeast
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/3 c. sugar
1/2 c. oil
2 c. buttermilk
4 c. flour (maybe 5 c. if dough is too thin)

Dissolve yeast in warm water. Add salt, baking powder, soda, sugar, and oil. Stir well to mix all ingredients. Add buttermilk. Gradually add flour. Let rise in covered greased bowl until doubled in size. Punch down and turn out on floured board and knead. Roll out and cut into biscuits.

VARIATION: CINNAMON ROLLS:

Roll out on floured board to about 1 inch thick, brush with melted butter, then sprinkle with 2 teaspoons cinnamon and 1/2 cup granulated sugar and 1/2 cup brown sugar. Starting at end, roll up, then cut across. Melt 1 stick of butter in a long pan, place rolls in pan close together, allow to rise until double in size. You may also add chopped pecans and raisins with sugar and cinnamon. You may make dough up and refrigerate for up to one week.