These may be the lightest, butteriest, best biscuits you'll ever eat. The longer the resting time before you roll them out, the fluffier the biscuits.

2	tbsp.	granulated sugar
1	pkg.	active dry yeast
2-2/4	C	all-purpose flour
2	tsp.	baking powder
1/2	tsp.	baking soda
1/2	tsp.	salt
1/4	C	cold butter, cubed
1	C	buttermilk
1	C	shredded white cheddar cheese
2	tbsp.	butter, melted

In bowl, dissolve 1 tsp. of the sugar in 1/4 cup warm water. Sprinkle in yeast; let stand until frothy, 10 minutes.

In large bowl, whisk together flour, baking powder, baking soda, salt and remaining sugar. Using pastry blender or 2 knives, cut in cold butter until mixture resembles fine crumbs with a few larger pieces.

Stir in buttermilk into yeast mixture; pour over flour mixture, stirring to make ragged dough. Form into ball. Place in greased bowl; turn to grease all over. Cover and refrigerate for at least 6 hours or overnight.

Turn dough out onto lightly floured surface; roll out into 10x13 inch rectangle. Sprinkle with half the cheddar cheese. Fold into thirds. Roll out into same-size rectangle again. Sprinkle with remaining cheddar cheese. Fold into thirds.

Roll dough out to 1/2 inch thickness. Using floured 2-1/2 inch round cutter, cut into circles, rerolling scraps as necessary. Place on greased or parchment paper lined baking sheet. Brush with melted butter. Cover with waxed paper and let rise for 20 minutes.

Bake in centre of 400F oven until golden, about 15 minutes. Makes 30 biscuits.