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1
In a small bowl, dissolve the yeast and the pinch of sugar in the lukewarm water and let stand for 5 minutes, or until foamy.
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2
Meanwhile, in a large bowl, mix the flour with the remaining 1/4 cup of sugar.
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3
Using a pastry blender, cut in the shortening into the flour until pieces the size of small peas form.
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4
Add the yeast mixture and the buttermilk and stir until the dough just comes together.
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5
Turn the dough out onto a lightly floured work surface and knead 5 times; the dough should be soft and moist.
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6
Transfer the dough to a clean bowl; cover with plastic wrap and refrigerate overnight.
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7
Transfer the biscuit dough to a lightly floured surface and knead 10 times.
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8
Roll out the dough to a 16-inch round 1/3 inch thick.
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9
Using a 2 1/4-inch biscuit cutter, stamp out biscuits as close together as possible.
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10
Gather the dough scraps, knead 3 times and reroll, then stamp out more biscuits as close together as possible.
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11
Discard any remaining scraps.
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12
Lightly butter 2 large baking sheets.
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13
Brush the tops of the biscuits with the melted butter.
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14
Fold the biscuits in half, brush the tops with the remaining melted butter and set them, unbuttered side down, on the prepared baking sheets.
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15
Cover loosely with plastic wrap and let rise in a draft-free place for 2 hours.
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16
Preheat the oven to 400.
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17
Bake the biscuits for about 15 minutes, or until browned on the bottom and light golden on top.
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18
Serve warm.
