1 pkg. dry yeast
1 c. warm water
1 tsp. salt
1/4 tsp. baking soda
1/4 c. sugar
4 tsp. baking powder
3/4 c. cooking oil
2 c. buttermilk
6 c. flour

Mix yeast and water. Add remaining ingredients up to the flour and mix well. Beat in the flour. IMPORTANT: When mix is first made, let it set in refrigerator overnight. It will be sticky, but do not add more flour. Mix will keep in refrigerator for 2 weeks.

To bake, pinch or spoon off amount size of egg and bake in muffin tins. Put in 200 degree oven for 15 minutes to let rise. Increase heat to 400 degrees and bake for 15 minutes or until brown. You can let rise in the regular way for about an hour.