or 2 1/4 teaspoons
Mix flour and sugar together. Dissolve yeast in 1/3 cup warm water. Add buttermilk, yeast mixture and oil to dry ingredients. Stir well.
Knead 10 times.
Cover and store in the refrigerator. Keeps up to two weeks.
When ready to bake, roll out dough on floured surface, cut into biscuit shapes and bake for 10 minutes at 450.