5 c. self rising flour
1/3 c. Crisco, or other shortening
1/3 c. sugar
1 pkg. Fleischmann's Rapid Rise yeast
2 c. buttermilk

Sift and measure flour; add to flour Crisco and sugar. Cut in well dissolved yeast in small amount of warm water (not hot). Add to buttermilk. Add to flour all at one time. Make dough as you would any biscuit. Keep in covered bowl in refrigerator. Use as needed; will keep up to 1 week or 10 days.