4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/3 c. sugar
1/2 c. shortening
1/2 c. warm water
1 1/2 c. buttermilk
1 pkg. dry yeast

Sift all dry ingredients together. Cut in 1/2 cup shortening. Add 1 1/2 cups buttermilk, 1 package yeast dissolved in 1/2 cup warm water. Knead only enough to hold together.

Place in covered bow; store in refrigerator overnight. Bake at 450 degrees for 10-12 minutes. Dough keeps in refrigerator 5 days or a week. May need to add a little flour after storing.