5 c. flour
3/4 c. Crisco
1 tsp. baking soda
1 pkg. dry yeast
1/2 c. warm water
1 1/2 tsp. salt
3 tbsp. sugar
2 c. buttermilk

Sift dry ingredients. Cut in Crisco. Add milk and the dry yeast that has been mixed in the 1/2 cup warm water. Mix well until flour is mixed well. Put in bowl that has a tight cover. Let stand in icebox 24 hours before cooking. Cook in a 400 degree oven. This will stay good in refrigerator about 2 weeks.