In a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Use a pastry cutter, cut shortening and butter into dry ingredients until mixture looks like coarse meal.
Add the yeast mixture to crumb mixture. Stir until well moistened.
Place dough out onto a lightly floured board. Turn and knead dough gently kneading just until it comes together and appears smooth. This should take not more than one minute.
At this point you may cover the bowl and refrigerate overnight or let rise for about 30 minutes to an hour.
When ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. Dough should be about ½- inch thick.
Place on a greased baking sheet and cover and allow rising for about 30 minutes. Brush with butter.
Bake at 400 degrees for about 12-18 minutes or until golden brown depending on the size of your biscuits.
Serve with honey butter or 2/3 cup butter and 1/3 cup honey mixture.