Constance
Master Chef
Mix together: 2 pks yeast, 3 tablespoons sugar, 1 cup warm water. When yeast dissolves, add 3/4 cup salad oil, 2 cups buttermilk, and 1 teaspoon baking soda; mix well. Add 5 cups SELF-RISING flour, mix well again, put in covered bowl for few hours or overnight. Stir slightly. Dip out with spoon onto floured board, work with hands to form biscuits. Roll in melted butter in pan and bake at 450.
Just pinch off as needed; rest of dough can be kept for a week in the refrigerator.
Just pinch off as needed; rest of dough can be kept for a week in the refrigerator.
