Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
Activate the Yeast: In a small bowl, dissolve the yeast in warm water and allow it to sit for a few minutes until it becomes foamy.
Incorporate the Shortening: Cut the shortening into the flour mixture with a pastry cutter or your fingertips until the texture resembles coarse crumbs.
Combine the Wet and Dry Ingredients: Add the foamy yeast mixture and buttermilk to the flour mixture, stirring until a soft, sticky dough forms.
Knead and Cut: Turn the dough onto a floured surface and knead lightly for 1–2 minutes. Roll out to about 1/2 inch thick, then cut into rounds using a biscuit cutter.
Let the Biscuits Rise: Arrange the biscuits on a greased baking sheet, cover with a clean kitchen towel, and let them rise in a warm area for about 30 minutes, or until nearly doubled in size.
Bake to Perfection: Preheat the oven to 400°F (200°C). Bake for 12–15 minutes, or until the tops are golden brown.
Finish and Serve: Remove from the oven, brush with melted butter, and serve warm.
