Instructions

1. Prepare the yeast: In a small bowl, dissolve 2 teaspoons of sugar in ¼ cup warm (110 degrees) water. Stir in the yeast and let it sit for 5 minutes until foamy. Note: If the water is too hot, it will kill the yeast. If the water is not hot enough, the yeast won’t activate. If you don’t have a thermometer, the water should feel like a baby’s bath water. This is an old Southern tip!
2. Mix the dry ingredients: In a large bowl, combine Bisquick with the remaining 2 teaspoons of sugar.
3. Cut in the fats: Using a pastry cutter or fork, work in the butter and shortening until the mixture becomes crumbly.
4. Add the wet ingredients: Stir in the sour cream and the activated yeast mixture until a soft dough forms.
5. Knead the dough: Lightly flour your work surface and knead the dough for about 2 minutes until smooth and elastic.
6. Shape the rolls: Pinch off 12 equal portions of dough and roll them into smooth balls.
7. Arrange & rise: Place the rolls snugly in a greased square 9×9-inch glass baking dish so they touch slightly (this helps them rise up instead of spreading out). Brush with warm melted butter and cover with a towel and let rise for 30 minutes in a warm place.
8. Bake: Preheat the oven to 400 degrees. Gently brush the tops with more melted butter (or herb butter if using) and bake for 12-15 minutes, until golden brown. Note: Be careful not to brush too hard because the biscuits will deflate.
9. Finish & serve: Remove from the oven and brush with more butter for extra flavor. Let cool slightly before serving warm. Enjoy!