The Best Biscuits(1978 Hereford Magazine) - cooking recipe

Ingredients

2 pkg. dry yeast
4 Tbsp. sugar
1 c. water
3/4 c. Wesson oil
2 c. buttermilk
1 tsp. soda
5 c. self-rising flour

Preparation

Sprinkle yeast over warm water.
Add sugar when yeast starts to bubble.
Add oil, milk and soda; mix well.
Add flour.
Put into a large, covered bowl for a few hours or overnight.
Stir slightly.
Dip out with a spoon onto floured board; roll out and cut.
Bake for 10 to 12 minutes at 450\u00b0, or until golden brown. Dough can be kept covered in refrigerator up to 10 days.