In a bowl, dissolve yeast in water, about 5 minutes. Stir in buttermilk. In a large bowl, combine flour, sugar, and salt. With a pastry blender, cut in but- ter until fine crumbs form. Stir in but- termilk mixture; gather into a ball. On a lightly floured board, knead dough until smooth, about 15 turns. Re- flour board and pat dough into a 6- inch square. Cut into 9 equal pieces. In a small bowl, beat white to blend. Dip top and bottom of each biscuit in white, then in sesame, to coat. Place slightly apart in a buttered 9-inch- square baking pan. Cover; let rise in a warm place until double, about 45 minutes. Bake in a 425F oven until deep golden, 18 to 20 minutes. Cool on a rack at least 15 minutes. Makes 9. Per biscuit: 214 cal. (41 percent from fat); 5.2 g protein; 9.8 g fat (4.7g sat.); 26 g carbo.; 219 mg sodium; 19 mg choL

Scanned and formatted from Sunset Magazine by Miriam Podcameni Posvolsky