by Betty Kirchhuber
5 c. flour (self rising)
1 Tb. Sugar
1 tsp. Baking Soda
2 c. buttermilk
1 c. Crisco Oil
1 pkg. dry yeast (dissolved in 1/4 c. warm water)
Mix all dry ingredients. Then add liquids. Mix well. Store in refrigerator for up to 2 weeks in tightly closed container. Bake at 425° 10 minutes (or til done). Use as needed.
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