5 cups self rising flour (I use white lily)
1 cup Crisco
1 pkg. yeast
¼ cup warm water
2 tablespoon sugar
2 cups buttermilk
Mix yeast in warm water – set aside with a pastry blender or 2 knives cut the Crisco into the flour. Mix sugar in flour. Add yeast water and buttermilk.
Cover and put in refrigerator
Will last 3 or 4 days if covered good
You can use immediately if you want to.
Roll out and cut with 2” cutter (or whatever size you want your biscuits to be)
Place on cookie sheet
Bake 12 – 15 minutes or until brown
Submitted Joyce Snow