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Tall & fluffy buttermilk biscuits
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| 2 cups | unbleached all-purpose flour |
| 1 tablespoon | double-acting baking powder |
| 1 tablespoon | granulated sugar |
| 1 teaspoon | table salt |
| 1/2 teaspoon | baking soda |
| 4 tablespoons | unsalted butter, (cold), cut into 1/4-inch cubes |
| 1½ cups | buttermilk cold, preferably low-fat |
| To form and finish biscuits: | |
| 1 cup | unbleached all-purpose flour, distributed in rimmed baking sheet |
| 2 tablespoons | unsalted butter, melted |
Adjust oven rack to middle position and preheat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.
For the dough: In food processor, pulse 2 cups flour, baking powder, sugar, salt, and baking soda to combine. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. [I only made 10.]
Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them.
Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart to serve. [Store leftover biscuits in an airtight zipper-lock bag. To reheat, place them on a baking sheet in a 475-degree oven for 5 to 7 minutes.]
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