Spy Wednesday Biscuits

Directions

1. 1
   Place the currants in a dish, cover with hot water and set aside.
2. 2
   Mix the yeast with the cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. 3
   Sift the flour, sugar, baking soda, baking powder and salt together in a bowl.
4. 4
   Cut in the shortening with a pastry blender until the mixture has the texture of coarse cornmeal.
5. 5
   This can also be done in a food processor.
6. 6
   Drain the currants, and mix them into the dough.
7. 7
   Then, lightly stir in the yeast mixture and the buttermilk just until all the ingredients are moist.
8. 8
   Transfer the dough to a floured surface and knead gently and briefly.
9. 9
   Line two large baking sheets with parchment paper.
10. 10
    Roll or pat the dough into a rectangle about 1/2 inch thick.
11. 11
    Cut rounds with a 2 1/2-inch-diameter biscuit cutter.
12. 12
    Scraps can be gently kneaded together and rolled and cut.
13. 13
    Dip each cut biscuit into the melted butter; then, place them an inch apart on the parchment-lined baking sheets.
14. 14
    Set aside to rise for 2 hours.
15. 15
    Preheat oven to 425 degrees.
16. 16
    Bake about 15 minutes, until golden brown.
17. 17
    Serve warm.