5 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 pkg. of yeast (dissolved in 2 tbsp. warm water)
1/2 c. Wesson oil
2 1/2 c. buttermilk

Will keep up to 3 weeks in the refrigerator. Let rise for 15 to 30 minutes before baking. Can pinch off as much as you want and leave the rest in the refrigerator.