2 cups (480 grams) warm whole buttermilk (110°F/43°C to 115°F/46°C)
1 (0.25-ounce) package (7 grams) instant yeast*
6 cups (750 grams) all-purpose flour, divided
¼ cup (50 grams) granulated sugar
5 teaspoons (15 grams) kosher salt
1 tablespoon (15 grams) baking powder
½ teaspoon (2.5 grams) baking soda
Salted butter, melted
Instructions
Freeze cold butter for about 10 minutes.
In a medium bowl, whisk together warm buttermilk and yeast until yeast dissolves. Let stand until foamy, 5 to 10 minutes.
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a large bowl, combine 3 cups (375 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 3 to 5 minutes.
In another medium bowl, whisk together salt, baking powder, baking soda, and remaining 3 cups (375 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Add to flour-yeast mixture. Using your hand, knead dough in bowl until dough just comes together.
Turn out dough onto a lightly floured surface. Press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. (See Note.) Reroll scraps once by pushing scraps together, folding in half, and then pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.
Brush top of biscuits with melted butter.
Bake until golden brown, 10 to 14 minutes. Brush with melted butter, and serve warm.
Note: Biscuits can be baked touching if you want a softer biscuit. If you like a biscuit with crispy edges, bake about 1½ inches apart. Biscuits that are touching will take longer to bake, and biscuits with space between them will bake faster.
Recipe by Bake from Scratch at https://bakefromscratch.com/baking-school-depth-yeasted-angel-buttermilk-biscuits/