1/2 cupbuttermelted and divided (only 1/4 cup if not using a cast iron pan.
Instructions
Add yeast to warm water and sugar and allow to sit for 5 minutes.
Mix together dry ingredients. Cut in cold butter and shortening until crumbly.
Add yeast mixture and milk to crumb mixture. Stir until well moistened.
At this point you may just cover the bowl and refrigerate until ready to use or roll the dough out and cut with a biscuit cutter. Dough should be about 1/2 inch thick.
If using a biscuit cutter, flour the cutter so that it cuts easier. Do not "twist" the cutter when it is in the dough, that will seal off the edges of the biscuit and prevent it from rising.
Place on a greased baking sheet and cover and allow to rise for about 30 minutes.
Another option is to grease a muffin tip and spoon dough into muffin tins (about 3/4 full).
Brush tops of biscuits with the 1/4 cup of melted butter after baking.
I also like to cook them in a cast iron pan. If using a cast iron pan place 1/4 cup of melted butter in bottom of pan before adding biscuits. Brush the tops of the biscuits after they are baked and still warm with the remaining melted butter.
Bake at 350 for about 20 minutes or until golden brown.