Fluffy tender biscuit recipe made with three different leveners for extra lift. They take a little extra time to rise but it's worth it!
Heat buttermilk until lukewarm (110 – 120 degrees) add yeast and stir until dissolved.
In a large bowl sift and then combine all dry ingredients. Cut in butter/margarine until it resembles small peas. Add the buttermilk and stir until completely incorporated. Refrigerate until ready to use.
The dough keeps in the refrigerator for a few days, or you can cut them and freeze them individually. Let them thaw and then rise before baking for proper rising.
Adapted from Miriam B Loo's Holiday Cookbook