Directions

1. 1

   In a small bowl, combine the active dry yeast, granulated sugar, and warm water (110–115°F). Stir gently and let sit for about 5 minutes until foamy, indicating the yeast is alive and ready to use.

2. 2

   In a large mixing bowl, whisk together the self-rising flour, baking soda, and salt.

3. 3

   Cut the room-temperature shortening and butter into small cubes. Add them to the flour mixture and use a pastry cutter, two knives, or your fingertips to work the fats into the flour until the mixture resembles coarse cornmeal with pea-sized pieces remaining.

4. 4

   Add the yeast mixture and buttermilk to the flour-fat mixture. Using a fork or wooden spoon, stir just until the dough comes together. Do not overmix; the dough should be soft and slightly sticky.

5. 5

   Turn the dough out onto a lightly floured work surface. Knead gently 3–4 times, just enough to bring it together, then roll or pat to a thickness of about 1/2 inch.

6. 6

   Using a 2-inch biscuit cutter, cut out rounds and arrange them on ungreased baking sheets, placing them close together (their sides will touch slightly as they rise).

7. 7

   Cover the baking sheets loosely with plastic wrap or a clean kitchen towel and let the biscuits rise at room temperature for 30–40 minutes, or until they have risen noticeably and feel light.

8. 8

   While the biscuits are rising, preheat your oven to 400°F.

9. 9

   Once risen, bake the biscuits for 10–12 minutes, until the tops are light golden brown.

10. 10

    Remove the biscuits from the oven and immediately brush the tops with softened or melted butter while still warm. Serve warm.