Angel Biscuits

Place these yeast biscuits tightly together on a baking sheet, and they will rise even higher when baking. You don't have to use all the dough at once - refrigerate in an airtight container for up to 5 days.
Combine the first 3 ingredients in a small bowl. Let stand for 5 minutes.Combine the flour and the following 4 ingredients in a large bowl; beat the butter and ground flour mixture using a pastry blender or 2 forks until crumbly. Add the yeast mixture and buttermilk to the flour mixture, stirring until the dry ingredients are moistened. Cover the bowl with plastic wrap and refrigerate for 2 hours to 5 days.Preheat the oven to 400 degrees. Place the dough on a lightly floured surface and knead 3-4 times. Gently roll out the dough into a 3/4-inch-thick circle and fold the dough in half; repeat. Carefully roll out the dough 3/4-inch thick; cut with a 2-inch round cookie cutter. Roll out the remaining pieces and slice with a knife. Arrange the circles so that the sides touch, in a cast-iron skillet 10 or 12 inches in diameter, or on a baking sheet lined with parchment paper. Brush the cookies with 2 tablespoons of melted butter.Bake at 400 ° C for 15-20 minutes or until golden brown. Brush with the remaining melted butter and serve.