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1
To proof the yeast, in a liquid measuring cup, combine the warm water, yeast, and 1 tablespoon of the sugar.
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2
Set aside to proof.
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3
The mixture will become creamy and foamy, about 5 minutes.
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4
To make the dough, in a large bowl, whisk together the flour, the remaining 3 tablespoons of sugar, baking powder, baking soda, and salt.
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5
Using a pastry cutter or two knives, cut the shortening into the dry ingredients until the mixture resembles coarse meal and there are no large bits of shortening.
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6
Add the yeast and buttermilk to the dough and stir until the dough just comes together.
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7
Turn the dough out onto a lightly floured work surface and knead 5 or 6 times; the dough should be soft and moist.
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8
Return the dough to the bowl.
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9
Cover the bowl with plastic wrap and refrigerate overnight or up to a week before using.
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10
When ready to bake, preheat the oven to 425F.
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11
Dust a clean work surface with about 1 cup of flour.
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12
Turn out the chilled dough and knead about 10 times to punch down.
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13
Using a lightly floured rolling pin, roll the dough out to 1/3 inch thick.
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14
Using a 2 1/4-inch round cutter, cut out the biscuits as close together as possible.
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15
Gather the dough scraps and place one on top of the other.
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16
Knead until a cohesive dough forms again and roll the dough out once again.
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17
Stamp out as many biscuits as possible from the re-rolled dough.
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18
Discard the remaining scraps.
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19
Arrange the biscuits, sides touching, on an ungreased baking sheet.
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20
Brush with the melted butter.
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21
Set aside to rise in a warm place for about 30 minutes.
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22
Bake until golden brown, 10 to 12 minutes.
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23
Transfer to a rack to cool slightly.
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24
Serve warm.
