Ingredients
- 1/2 cup warm water (100 to 110 degrees)
- 1 (1/4 oz) envelope active dry yeast
- 1 tsp sugar
- 5 cups AP flour
- 3 TBSP sugar
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup cold butter, cubed
- 1/2 cup shortening, cubed
- 2 cups buttermilk
- 1/4 cup butter, melted and divided
Preparation
Step 1
Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.
Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture til crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just til dry ingredients are moistened. Cover bowl with plastic wrap and chill 2 hours to 5 days.
Preheat oven to 400. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half. Repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps and cut with cutter. Place rounds, with sides touching, in a 10 or 12 inch cast-iron skillet. Brush biscuits with 2 TBSP melted butter.
Bake for 15 to 20 minutes or til golden brown. Brush with remaining butter and serve.