1/2 cup warm water (100-110)
1 (1/4 oz.) envelope Active Dry Yeast
1 tsp. Sugar
5 cups AP Flour
3 Tbsp. Sugar
5 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Table Salt
1/2 cup Butter, cold and cubed
1/2 cup Butter, melted and divided
1/2 cup Shortening, cubed
2 cups Buttermilk
- Stir together the water, yeast, and 1 tsp. sugar in a small bowl and let stand 5 min.
- Stir together flour, 3 Tbsp. sugar, baking powder, salt, and baking soda.
- Cut the cold butter and shortening into the flour mixture until crubmly.
- Add yeast mixture and buttermilk to the flour mixture, stirring just until dry ingredients are moistened.
- Cover bowl with plastic wrap and chill 2 hours. It can be stored in the fridge up to 5 days.
- Preheat oven to 400.
- Turn dough out onto a lightly floured surface and knead three or four times.
- Gently roll dough into a 3/4 inch thick circle and fold dough in half; repeat.
- Cut with a 2in. round biscuit cutter.
- Place rounds, with sides touching, in a 10 or 12in cast-iron skillet or on a parchment lined baking sheet.
- Brush biscuits with 2 Tbsp. melted butter.
- Bake at 400 for 15-20 min or until golden brown.
- Brush with remaining butter and serve.