Buttermilk Scones

1 pint Warmed Buttermilk
1 T. Yeast
1 T. Sugar
2 eggs, beaten
3 T. Oil
3/4 tsp. Salt
4 C. Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda

Dissolve Yeast in 1/2 C. of the Buttermilk.
Mix together the rest of the Buttermilk, Yeast mixture, Sugar, Eggs, Oil, and Salt. Then add Flour, Baking Powder, and Baking Soda. Mix Well. The dough will be soft and sticky.
Let raise until double.
Stir down and refrigerate until ready to use. Can be kept up to 2 weeks.
When ready to use: Roll out on floured board a little less than 1/2 inch thick.
Cut into strips and fry in hot oil, turning once, until golden brown.

My Note: These are really good with honey butter, or jam. Also good is powdered sugar, or even just butter. Be creative and have fun.