Ingredients (15 small square biscuits ):
1/2 cup warm water (100°F to 110°F)
1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup veg shortening (butter)
2 cups butter milk
Dissolve a pinch of sugar in warm water, add yeast and mix well in a small bowl. Let
stand until the surface bubbles up (5-10 minutes). If the surface does not bubble after 10 minutes, the yeast may be bad (dead).
Stir together flour, baking powder, baking soda, salt, and 3 tablespoons
sugar in a large bowl; cut cold butter into flour mixture
with a pastry blender or 2 forks until crumbly.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Preheat oven to 450°F.
Turn dough out onto a lightly floured surface, and knead 3 or 4
times. Gently roll into a 1⁄2-inch-thick square, and fold in half; repeat.
Gently roll to 1⁄2-inch thickness; cut into 2-inch squares (#1 and #3) (We used a knife to cut into squares which eliminated any scraps of the dough that would have to be reworked. You could use biscuit cutter, either round or rectangular).
Bake in preheated oven until golden, 15 to 20 minutes (#4).