1 pkg. dry yeast
1/4 c. very warm water
5 c. unsifted all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 c. Crisco
2 c. buttermilk

Dissolve yeast in water and let sit 5 minutes. Combine dry ingredients. Cut in Crisco with a pastry blender until crumbly. Add buttermilk and yeast to flour mixture until a stiff dough is formed. Add more flour, if necessary. Knead 10 or 12 times. Pinch off enough dough for your meal. (The remaining dough will keep in the refrigerator for several days.)

Roll out dough, cut, and place on ungreased cookie sheet. Let rise for at least 5 minutes. Bake at 425 degrees for 10 or 12 minutes, until golden brown.