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1
Dissolve the yeast in 1/4 cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
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2
Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm.
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3
Stir into the yeast mixture, and set aside.
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4
In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar.
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5
Add the shortening.
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6
Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal.
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7
Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
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8
Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough.
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9
Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth.
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10
Roll it on a lightly floured surface into a circle about 1/2 inch thick.
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11
Cut into 2 1/2-inch rounds with a biscuit cutter or a glass.
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12
The scraps can be lightly kneaded together, rolled and cut.
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13
Place the biscuits at least 1 inch apart on two large ungreased baking sheets.
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14
Brush the tops with melted butter.
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15
Cover with a cloth, and set aside to rise until doubled, about 1 1/2 hours.
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16
Preheat oven to 425 degrees.
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17
Adjust oven rack to the lower third.
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18
Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown.
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19
Remove immediately from the baking sheet, and serve while still hot.
