Ingredients:

  • 1 package (7g) active dry yeast
  • 1/4 cup (60ml) warm water (105°F–110°F)
  • 1 tsp (4g) granulated sugar for yeast bloom
  • 5 cups (625g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15g) baking powder
  • 1 tsp (6g) baking soda
  • 1.5 tsp (9g) fine sea salt
  • 3/4 cup (170g) unsalted butter, chilled and cubed
  • 1/4 cup (48g) vegetable shortening, chilled
  • 2 cups (480ml) full-fat buttermilk, cold
  • 2 tbsp (30g) melted butter for brushing

Instructions:

  1. Dissolve the yeast and 1 tsp of sugar in warm water. Let sit for 5–10 minutes until foamy.
  2. Whisk flour, remaining sugar, baking powder, baking soda, and salt in a large bowl. Use a pastry cutter to work in cold butter and shortening until the mixture resembles coarse crumbs with pea-sized bits of fat.
  3. Create a well in the center of the dry ingredients. Pour in the foamy yeast mixture and cold buttermilk. Stir gently with a wooden spoon until just combined; the dough will be slightly sticky.
  4. Cover the bowl and refrigerate the dough for at least one hour to allow the yeast to ferment and the fats to chill.
  5. Turn dough onto a floured surface. Fold it over itself 3 or 4 times. Pat dough to 1 inch thickness. Press a 2.5 inch cutter straight down — do not twist. Repeat until you have 24 biscuits.
  6. Place on a parchment lined sheet, sides touching for higher rise. Let sit at room temp for 20 minutes until slightly puffed.
  7. Bake at 400°F for 12–15 minutes until tops are a deep golden brown and the bottoms sizzle. Brush with melted butter immediately upon removal from the oven.