2 (1/4 ounce) packages dry yeast, dissolved in
1 cup warm water
7 cups flour
1 teaspoon salt
1⁄2 teaspoon baking soda
4 teaspoons baking powder
1⁄2 cup sugar
2 cups buttermilk (dry may be used after you add the water)
1⁄2 cup vegetable oil
In a large bowl dissolve the yeast in the warm water.
In the same bowl mix all the rest of the ingredients.
Let the bowl of dough sit for about 1/2 hour, but you do not have to–you can bake them right away.
Roll to 3/4″ thickness and cut with biscuit cutter.
Make as many as you want; the rest can be saved for another time.
There is NO Rising!
Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
LEFTOVER DOUGH–store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.
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