Icebox Biscuits - cooking recipe

Ingredients

4 c. self-rising flour
2 c. buttermilk
1 tsp. cream of tartar
1/4 c. sugar
1 c. melted Crisco
1 pkg. dry yeast

Preparation

Dissolve yeast in 1/4 cup lukewarm water with 1 tablespoon of the sugar.
Sift together flour, remaining sugar and cream of tartar.
Add cool melted Crisco and buttermilk to flour mixture. Let rise 1 hour.
Place in the refrigerator.
About 1 hour before baking time, remove as much dough as you will use.
Roll out and cut with biscuit cutter.
Butter tops and let stand at room temperature and rise for 1 hour.
Bake at 325\u00b0.
This mixture can be kept for several days.