Dissolve the yeast in the 1/4 cup of warm water. Set aside.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well

. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.

NOTE: In the nineteenth century leavening agents were unreliable, so cooks would often use more than one in the same recipe for insurance-which is undoubtedly how this recipe developed. Today, when yeast and baking powder are pretty much foolproof, combining them isnt necessary, but it can make for an ethereal biscuit. Appropriately, the old-fashioned name for these is angel biscuits and they not only rise but also have a fine crumb and excellent taste.