Maltese Biscuits

Dissolve the dry yeast in warm water and let stand for 5 minutes until foamy.

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

Cut the shortening into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour the yeast mixture and buttermilk into the dry ingredients and stir until a soft dough forms.

Turn the dough onto a lightly floured surface and knead gently for 2–3 minutes until smooth.

Roll out the dough to about ¼-inch thickness and cut into desired biscuit shapes using a biscuit cutter or knife.

Place the biscuits on a lightly greased baking sheet, spacing them about 2 inches apart.

Bake in a preheated 400°F (200°C) oven for 12–15 minutes until golden brown and firm to the touch.

Remove from the oven and transfer to a wire rack to cool for a few minutes before serving.