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1
Preheat oven to 350 degrees.
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2
Line a baking sheet with parchment paper.
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3
In a small bowl, combine warm water and yeast.
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4
Mix with whisk to dissolve yeast; set aside for five minutes while yeast blooms.
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5
Sift flour, granulated sugar, baking powder, baking soda and salt into a medium bowl.
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6
Add shortening.
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7
Use a pastry cutter or fork to mix until coarse and crumbly.
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8
Add the yeast-water and buttermilk, and mix with a wooden spoon, until just combined.
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9
(Do not overmix).
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10
On a floured surface, pat dough into a rectangle, approximately 9 x 5 inches.
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11
Dough will be sticky.
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12
To achieve a flaky, layered effect, it's important to give the dough a series of tri-folds: fold into thirds like a letter, folding the left third over the center third first, and then the right third on top.
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13
Sprinkle more flour and roll out to a 9 x 5 rectangle again, repeating the tri-fold step twice more (for a total of three tri-folds), ending with a rectangle 3/4 to 1 inch thick.
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14
Cut into six equal rectangles (or rounds) and place on the baking sheet.
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15
Brush with egg wash and sprinkle on coarse sugar.
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16
Bake on center rack for 18-20 minutes, or until golden brown.
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17
Cool for ten minutes.
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18
Serve with your favorite preserves.
