5 c. plain flour
1 tsp. salt
1/2 tsp. baking soda
3 tsp. baking powder
3 tbsp. sugar
1 stick butter
1 pkg. dry yeast
2 tbsp. lukewarm water
2 c. buttermilk

Mix all dry ingredients. Cut in butter. Dissolve yeast in water and add to buttermilk. Stir buttermilk and yeast into flour with a fork until all the flour is absorbed. (This does not have to rise before baking, but I like it better when I refrigerate it for several hours before using.) Take out the amount you need and knead it several times on a floured board. Roll thin and cut. Bake right away or let rise slightly before baking at 450 degrees. Refrigerate the remainder of the dough. Can be kept for several days.