Ingredients
1 tablespoon sugar
1 teaspoon salt
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup cold unsalted butter, cubed
1 package active dry yeast (2 ¼ teaspoons)
¼ cup warm water (about 110°F or 45°C)
1 cup buttermilk, chilled
2 tablespoons melted butter (for brushing)
Instructions
Prepare the Dough Base: In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Mix well to distribute the dry ingredients evenly.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. The tiny bits of butter will create layers and a tender texture.
Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
Combine Wet and Dry Ingredients: Pour the yeast mixture and chilled buttermilk into the flour and butter mixture. Stir gently until just combined. The dough will be sticky but should come together into a loose ball.
Knead the Dough: Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes, just until it becomes smooth. Avoid over-kneading, as this will make the biscuits tough.
Roll and Cut: Roll the dough out to about ½ inch thickness. Use a round biscuit cutter or a glass to cut out biscuits. Gather any remaining scraps, gently press them together, and cut more biscuits.
Prepare for Baking: Place the biscuits on a baking sheet lined with parchment paper, making sure they are close together but not touching. Cover with a clean kitchen towel and let them rise for about 30 minutes in a warm place.
Bake to Perfection: Preheat your oven to 400°F (200°C). Brush the tops of the biscuits with melted butter for a golden finish. Bake for 12-15 minutes or until they are puffed and lightly browned.
Enjoy.