Bake-and-Freeze Biscuits

In small bowl, mix yeast, warm water, and 1/4 teaspoon sugar. Let stand 10 minutes or until foamy. Meanwhile, in large bowl, with fork, stir flour, 2 tablespoons sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Make a well in center; add buttermilk and yeast mixture. Stir with fork to mix well, then continue stirring to incorporate flour mixture until dough forms. Cover loosely with plastic wrap; let dough rise in warm place for 1 hour. On lightly floured surface, with lightly floured hands, pat dough into 9" by 12" (1/4-in.-thick) rectangle. Fold dough in half to form 9" by 6" (1/2-in.-thick) rectangle. With sharp chef's knife, cut dough into 1-1/2-inch squares, pressing blade straight down. Transfer to ungreased cookie sheet, spacing 1/2 inch apart. Cover with plastic wrap and refrigerate at least overnight or up to 3 days. When ready to bake, let dough stand at room temperature 1 hour. Preheat oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown. Serve warm. Biscuits can be cooled completely and frozen in an airtight container up to 1 week. Reheat in 350 degrees F oven 10 minutes or until heated through. Nutritional information is based on 2 biscuits