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1
In a small bowl stir together yeast, water, and a pinch sugar and let stand until foamy, about 5 minutes.
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2
In a large bowl whisk together flour, baking powder, baking soda, salt, and remaining sugar.
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3
With your fingertips blend in shortening and butter until mixture resembles coarse meal.
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4
Add yeast mixture and 1 1/4 cups buttermilk, stirring until a dough just forms, and gather into a ball (dough will be sticky).
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5
On a lightly floured surface with floured hands knead dough gently 6 times and pat out into a 10-inch round (about 1/2 inch thick).
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6
Chill dough, wrapped in plastic wrap, at least 8 hours and up to 2 days.
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7
Preheat oven to 425F.
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8
and lightly butter a large baking sheet.
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9
With a 2 1/2-inch round cutter dipped in flour cut out as many as possible and arrange, sides just touching, on baking sheet.
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10
Gather scraps into a ball and pat out dough.
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11
Cut out more rounds in same manner.
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12
Brush biscuits with additional buttermilk and sprinkle with benne seeds.
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13
Bake biscuits in middle of oven 10 minutes, or until golden, and cool on racks.
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14
Biscuits may be made 1 week ahead and frozen in sealable plastic bags.
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15
Thaw biscuits and reheat in a preheated 350F.
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16
oven for 5 to 10 minutes or until heated through.
