Buttermilk Yeast Breakfast Biscuits

Ingredients

• 2 tablespoons warm water
• 1 teaspoon dried yeast
• 3 cups pastry flour
• 2 tablespoons granulated sugar
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 34 teaspoon salt
• 34 cup vegetable shortening
• cut to 1/2 inch pieces
• 1 cup buttermilk
• egg wash
• coarse sugar

Instructions

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine warm water and yeast.
4. Mix with whisk to dissolve yeast; set aside for five minutes while yeast blooms.
5. Sift flour, granulated sugar, baking powder, baking soda and salt into a medium bowl.
6. Add shortening.
7. Use a pastry cutter or fork to mix until coarse and crumbly.
8. Add the yeast-water and buttermilk, and mix with a wooden spoon, until just combined.
9. (Do not overmix).
10. On a floured surface, pat dough into a rectangle, approximately 9 x 5 inches.
11. Dough will be sticky.
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.
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.
14. Cut into six equal rectangles (or rounds) and place on the baking sheet.
15. Brush with egg wash and sprinkle on coarse sugar.
16. Bake on center rack for 18-20 minutes, or until golden brown.
17. Cool for ten minutes.
18. Serve with your favorite preserves.