5 c. self-rising flour
3-5 tbsp. sugar
2 pkgs. yeast, dissolved in 1/2 c. warm water
1 c. Wesson oil
2 c. buttermilk

Mix with mixer and let stand for 30-40 minutes. Put in refrigerator. When ready to cook put large spoonful in buttered muffin tin. Bake at 450 degrees. Brush with melted butter.