- 5 cups self-rising flour
- 3 tablespoons sugar
- 1 package yeast or 2 1/4 teaspoons
- 2 cups buttermilk
- 3/4 cup oil
- 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.
Lavana Kindle, Camden
Share this Recipe