Breakfast for dinner? Try these!

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 Tbsp sugar, divided
1/4 cup warm (90 to 110 degrees F) water
2 1/4 tsp active dry yeast (1 package)
1/2 cup (1 stick) butter, cold
1 cup buttermilk
2 Tbsp butter, melted

1. Preheat the oven to 425 degrees F.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
3. In a small bowl, combine the warm water with the yeast and the remaining 1 tablespoon sugar and stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
4. Using the large side of a box grater, grate the 1 cup cold butter into the flour and mix. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
5. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2 1/2 inch biscuit cutter. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet and brush the tops with melted butter.
6. Bake until golden brown, 18 to 22 minutes. Brush again with melted butter and serve.

Servings: 12