In a dish, combine the yeast packet with 1 tablespoon sugar, and all of the warm water. Let it sit for a few minutes until the yeast is foamy.
2¼ teaspoons instant yeast, ¼ cup granulated sugar, ¼ cup warm water
In a separate bowl, mix the flour, remaining sugar, baking powder, baking soda, and salt together.
5 cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt
Use a pastry blender or 2 butter knives to cut the cold butter into the flour mixture until the texture is crumbly.
1 cup unsalted butter
Combine the yeast mixture with the buttermilk. Then, add it to the flour mixture and stir to combine.
2 cups buttermilk
Turn the dough out onto a floured surface. Then, fold it in half 3-4 times, pressing down to flatten after each time.
Using a rolling pin, roll out the dough to a 1-inch thickness.
Use a round cookie cutter or the opening of a glass to cut out about 24 rounds.
Place the biscuits in an oven-safe skillet or on a baking sheet. Cover with a towel and let them rest for 1 hour.
Towards the end of the rest time, preheat the oven to 400°F.
Brush the biscuits with the melted butter.
¼ cup unsalted butter
Bake for 14-16 minutes until the biscuits are golden brown.
Brush the biscuits with any leftover melted butter before serving.