Ingredients:
1/2 cup hot water, 100 to 110 degrees
°1 (1/4 ounce) active dry yeast
°1 teaspoon of sugar
°5 1/2 cups Lilly white yeast flour
°1/4 cup sugar
°3/4 tsp salt
°1/2 cup cold butter, cubed
°1/2 cup cold butter, cubed
°2 cups buttermilk
°1/4 cup melted butter
PREPARATION:
Combine warm water, yeast and 1 teaspoon sugar in a small bowl. Let stand 5 minutes.
Combine flour, 1/4 cup sugar and salt in a large bowl.
Cut butter and shortening into flour mixture with pastry blender or 2 forks until crumbly.
Add the yeast and buttermilk mixture to the flour mixture. Mix to dry ingredients are moist
Cover the container with plastic wrap and refrigerate for 2 hours to 5 days.
Preheat oven 400 degrees.
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 dough in half and roll it out.. Roll the dough into a 3/4 inch circle.
Cut cookies with a 2 1/2 inch or 3 inch cookie cutter.
Place the cookies 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. Spread the biscuits with half of the melted butter.
Baking 15 to 20 min
Brushing with the rest butter and serve.
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