2 teaspoons yeast
1/4 cup warm water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup real butter
1 cup buttermilk (See below for substitutes)
Dissolve yeast in water, set aside for 5 minutes until frothy. This photo shows it after it became all frothy, sometimes it gets this much higher and sometimes not, as long as it appears foamy you know the yeast is working.
In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar.
Cut in the cold butter.
Stir in the buttermilk and yeast mixture.
Turn out onto floured counter, sprinkle top with flour, roll to 1/2 inch.
Cut with floured biscuit cutter or a drinking glass.
Re roll the rest of dough, repeat until it is all used, after a couple times all that's left is a small ball, just roll it and shape in your hands. Place all the biscuits on a lightly greased sheet pan. Cover with a clean towel for 30 minutes.
Bake in a 400F. oven for 12 minutes or until lightly golden.
Enjoy hot with (or without) butter, or honey.
Substitute for buttermilk:
For 1 cup, put 2 teaspoons lemon juice or cider vinegar into the 1 cup measuring cup, top off with fresh milk. Allow to set for 2-5 minutes, it will thicken and sour. Bonus--this is called "clabber", during a conversation regarding coffee cake and how to get a light airy rise, my friend's mother was explaining the use of milk soured with apple cider vinegar, or "clabber". I had been substituting milk soured with lemon juice for buttermilk for years but had no idea it had a name. Thank you Donna!