1/2 cup cold shortening, cubed
2 cups buttermilk
1/4 cup melted butter
Preparation
Combine warm water, yeast, and 1 teaspoon of sugar in a small bowl. Let stand for 5 minutes.
In a large bowl, combine flour, 1/4 cup sugar, and salt.
Cut in the butter and shortening into the flour mixture with a pastry blender or two forks until the mixture is crumbly.
Add the yeast mixture and buttermilk to the flour mixture. Mix until the dry ingredients are just moistened.
Cover the bowl with plastic wrap and refrigerate for 2 hours to 5 days.
Preheat the oven to 400 degrees Fahrenheit.
Turn the dough out onto a floured surface. Knead 3 or 4 times. If it’s too sticky, sprinkle a little more flour as you knead it.
Roll the dough into a 3/4-inch thick circle. Fold the dough in half and roll it out again into a 3/4-inch thick circle.
Cut biscuits with a 2 1/2-inch or 3-inch biscuit cutter.
Place the biscuits in a greased 10 or 12-inch cast iron skillet so they are touching their sides, or you can use a baking sheet lined with parchment paper. Brush the biscuits with half of the melted butter.
Bake for 15 to 20 minutes until golden brown.
Brush with the remaining melted butter and serve.
Enjoy!
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