1. Stir together first 3 ingredients in a small bowl.
Let stand 5 minutes.
2. Stir together flour and next 4 ingredients in a
large bowl; cut butter and shortening into flour
mixture with a pastry blender or 2 forks until
crumbly. Add yeast mixture and buttermilk to flour
mixture, stirring just until dry ingredients are
moistened. Cover bowl with plastic wrap, and chill 2
hours to 5 days.
3. Preheat oven to 400°. Turn dough out onto a
lightly floured surface, and knead 3 or 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 or on a parchment paper-lined
baking sheet. Brush biscuits with 2 Tbsp. melted
butter.
4. Bake at 400° for 15 to 20 minutes or until golden
brown. Brush with remaining melted butter, and serve.
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