6 c. self-rising flour
1 c. Crisco
1 tsp. baking soda, dissolved in 1/2 c. water
2 c. buttermilk
1/2 c. sugar
2 eggs, well beaten
2 pkgs. yeast, dissolved in 1 c. warm water

Mix flour and shortening as for biscuits, add remaining ingredients and mix well. Place in large mixing bowl and place in refrigerator. Use as needed or roll out and place in pans to freeze. After freezing, place in zip lock bags and bake as needed.

More flour may be added as you knead to get the right texture to roll out and cut. Bake in preheated 400 degree oven until brown. This mixture will keep in refrigerator for 2 weeks and if biscuits are frozen you do not have to thaw.