In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

Mix the active dry yeast with the warm water and let it bloom for 5-10 minutes. If there’s no bubbling, start fresh with new yeast.

Shred the frozen butter into the flour mixture, mixing well to prevent clumping.

Combine the yeast mixture with the buttermilk and add it gradually into the flour mixture, stirring until just combined. The dough will be shaggy and sticky.

On a floured surface, pat the dough down to 1 inch thick, then fold like a book, flattening and folding twice more.

Cut out biscuits using a 2¼-inch biscuit cutter without twisting the cutter to maintain the rise.

Place the biscuits in greased cast-iron skillets, ensuring they touch for a soft crust.

Cover and let rise for 1 hour, then preheat your oven to 400 degrees.

Brush the tops of the biscuits with melted butter and bake for 15-17 minutes until golden brown.