Stir the yeast into 1/4 cup warm water with 1 teaspoon sugar in a small bowl and set aside to proof. Meanwhile, mix the remaining sugar with the flour, baking powder, soda, and salt in a mixing bowl, then cut in the butter with your fingers or two knives until coarse crumbs are formed. Stir in the yeast mixture and the buttermilk and bring it together with a fork.
Turn the dough out onto a counter and knead lightly until smooth, then roll it out about 3/8 inch thick. Cut out the biscuits any size you like. I like using a cordial or sherry glass so that they're small-one or two bites-good for a cocktail biscuit or brunch where there's lots of other food. Transfer them to a lightly buttered sheet pan, brush with beaten egg, and let rise for 15 minutes while you preheat the oven to 375F. Bake until the biscuits are browned, about 20 minutes.
Calories From Fat 210 Protein 3 Total Fat 23 Carbohydrates 17
Calories 288 Calcium 46 Iron 1 Sodium 193 Vitamin A 712 Cholesterol 61
This recipe has been added to the following public cookbooks:
butter book
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