1 Package dry yeast ( 2 1/4 tsp bulk yeast )
1/4 cup warm water
2 1/2 cups flour (I've used white or whole wheat pastry)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 - 4 Tblsp.. sugar
1/2 cup shortening
1 cup buttermilk (turn out great with whole milk that has soured)
butter, melted
Preheat oven to 400 F.
Dissolve the yeast in warm water, set aside. Mix the dry ingredients in the order given. Cut the shortening in as you would usually do for pie dough. Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll into biscuits.
When you are ready to make biscuits turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut as you would for regular biscuits, placing in a greased pan. DO NOT overwork the dough.
Form biscuits (6 giant or 8 regular) and let rise in pan until very fluffy (30-60 minutes). Before baking, brush tops with lots of melted butter. Bake 12 to 15 minutes or until golden brown.
Notes: These turn out great but DO NOT over knead. If the dough is cold you will need to let it sit a little longer to rise
You can mix these biscuits up one day and bake them the next. I usually do a quadruple batch in a BIG mixing bowl. The dough will keep up to three days in the refrigerator in a covered bowl. These also freeze well before baking. Allow to thaw and rise before baking.