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### **Instructions**
1. **Activate the Yeast**
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This step ensures that the yeast is active and will give your biscuits their light texture.
2. **Combine Dry Ingredients**
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. These dry ingredients are the foundation for your light, fluffy biscuits.
3. **Cut in the Butter**
Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. This step creates the flakiness in the biscuits.
4. **Add Wet Ingredients**
Pour in the activated yeast mixture and buttermilk, stirring gently until the dough just comes together. Be careful not to overwork the dough.
5. **Knead and Roll Out**
Turn the dough out onto a lightly floured surface. Gently knead the dough for about 1-2 minutes, just until it comes together (don’t overwork it!). Roll the dough out to about 1-inch thickness.
6. **Cut the Biscuits**
Use a biscuit cutter or a drinking glass to cut out your biscuits. Press straight down without twisting to ensure they rise evenly. You should get about 12 biscuits, depending on the size of your cutter.
7. **Bake the Biscuits**
Place the biscuits on a baking sheet lined with parchment paper, leaving a bit of space between them. Brush the tops with melted butter for a golden, buttery finish. Bake in a preheated oven at 425°F (220°C) for 10-12 minutes or until they’re golden brown on top.
8. **Serve and Enjoy**
Once baked, remove the biscuits from the oven and let them cool for a few minutes. Serve warm with butter, jam, honey, or whatever topping you prefer!
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### **Tips for Success**
– **Cold Butter is Key**: For the best texture, make sure your butter is cold. This helps create the perfect flaky layers in your biscuits.
– **Don’t Overmix**: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense biscuits, and we’re aiming for light, fluffy perfection.
– **Cut Quickly**: When cutting out the biscuits, do it quickly to avoid warming up the dough too much, which could affect the rise.
– **Keep the Dough Cold**: If the dough starts to warm up, place it in the fridge for a few minutes to chill before continuing with the recipe.
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