5 c. self-rising flour (or plain flour plus 5/8 tsp. salt and 2 1/2 tbsp. baking powder)
1/4 c. sugar
3/4 c. shortening (I use butter flavored Crisco)
1 tsp. baking soda
2 c. buttermilk
2 pkgs. yeast dissolved in 1/4 c. warm water

Combine dry ingredients. Cut in shortening. Stir in milk and yeast. Pat out 1/2 inch (or more) thick and cut. You may refrigerate remaining dough or freeze unbaked biscuits. Bake at 450 for 10 minutes. Should make 3 dozen.

NOTE: May use instant powdered buttermilk and follow the directions on the package for its use.