Ingredients
- 3 cups (15 oz) all purpose flour (1 additional cup of flour will be used to assemble biscuits)
- 1 tbsp double acting baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 6 tbsp unsalted butter cut into 1/4" cubes and chilled plus tbsp melted butter
- 1 2/3 cups buttermilk preferably low fat
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9" round cake pan with vegetable oil spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with oil spray.
2. In food processor, pulse flour, baking power, sugar, salt and baking soda together to combine, about 6 one second pulses. Scatter butter cubes evenly over dry ingredients and pulse until mixture resembles pebbly, coarse cornmeal, 8 to 10 one second 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 lumpy).
3. Place additional 1 cup of flour on rimmed baking sheet and distribute evenly. 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 small spoon to pull free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust top of each piece of dough with flour from sheet. With floured hands, pick up each 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.
4. Bake for 5 minutes and then reduce oven temperature to 450; continue to bake until deep golden brown, about 15 minutes longer. Let biscuits cool in pan for 2 minutes then invert from pan onto clean kitchen towel; turn biscuits right side up and break apart. Let cool for 5 minutes longer before serving.