5 c. self-rise flour
1 c. Crisco
1 pkg. yeast mixed with 1/2 c. warm water
2 c. buttermilk
2 tbsp. sugar
1 tsp. baking soda

Blend flour and Crisco. Mix with yeast/water mixture. Add soda and sugar to buttermilk, then into flour mixture. Chill in refrigerator. Roll out to about 1/2 inch thick, cut and bake at 450 degrees for 15 to 20 minutes.

You can keep dough in refrigerator up to 2 weeks.

Brush hot biscuits with melted butter.