5 c. flour (self-rising)
2 c. buttermilk (or milk w/1 tsp. vinegar)
1 c. shortening
1 pkg. yeast dissolved in 2 tbsp. warm water

Mix as for regular biscuits. Store dough in refrigerator, use as needed. Do not let rise at any time. Bake in 450 degree oven for 10 minutes. (The dough lasts about a week and yields a dozen biscuits per day.)