Better Than the Can Buttermilk Biscuits

In a bowl, combine yeast, water, and 1 tablespoon sugar. Set aside until mixture is foamy, about 5–10 minutes.

Meanwhile, in another bowl, whisk remaining dry ingredients: remaining sugar, flour, baking powder, baking soda, and salt. Work the small pieces of butter into the dry ingredients using either a pastry cutter or a fork, until butter is the size of small peas.

Into the bowl, add yeast mixture and buttermilk. Stir until dough just comes together. Do not over-mix!

Turn dough out onto a lightly floured surface and knead a few times. The dough may be slightly crumbly depending on your weather, so squeeze and knead until the mix is combined and no visible bits of dry flour. Return dough to a greased bowl, cover, and refrigerate overnight.

When ready to make biscuits, turn dough out onto a heavily floured surface. Using a rolling pin, roll out the dough to 1/3 to 1/2 inch thickness. Using a biscuit cutter (I use my 2 ¼ inch cutter), cut biscuits as close together as possible and arrange with sides touching on an ungreased baking sheet. Gather dough scraps, knead together, roll out and cut more biscuits until all dough has been used.

Melt 2 to 3 tablespoons of butter and brush over the tops of the biscuits. Let the biscuits rise in a warm place for about 30 minutes.

Bake the biscuits at 425ºF for 10–12 minutes or until golden brown.