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1
Lightly grease a baking sheet.
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2
Combine the yeast and sugar in a small bowl.
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3
Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size.
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4
Meanwhile, stir together the flour and salt in a large bowl.
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5
Cut the butter and the shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
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6
Work quickly so the butter remains cool and doesnt melt into the flour.
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7
Stir in the watercress.
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8
Add the buttermilk to the yeast mixture and stir to combine.
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9
Create a well in the center of the flour-butter mixture.
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10
Pour the buttermilk mixture into the flour mixture and stir just until the dough starts to stick together.
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11
Turn the dough onto a lightly floured surface, knead several times, and form into a flat disk.
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12
Using a lightly floured rolling pin or your hands, roll or pat the dough 1/2 to 3/4 inch thick.
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13
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter.
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14
If the dough begins to stick to the cutter, dip the cutter in a little flour.
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15
Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
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16
Preheat the oven to 425F.
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17
Arrange the biscuits on the prepared baking sheet and brush the tops lightly with the melted butter.
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18
Cover loosely with a clean cloth and let rise in a warm place until doubled in size, about 30 minutes.
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19
Uncover and bake for 15 to 18 minutes, until the biscuits rise and are golden brown.
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20
Remove from the oven and serve warm.
