MILE-HIGH BISCUITS

Steps:

• 1. Adjust oven rack to middle position and heat oven to 500. Spray a 9-inch round cake pan with nonstick cooking spray and set aside. Generously spray the inside and outside of a 1/4 cup dry measure cup with nonstick cooking spray. Distribute 1 cup flour into a rimmed baking sheet. 2. In a food processor, pulse flour, baking powder, sugar, salt and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with a rubber spatula until just incorporated (dough will be very wet and slightly lumpy.) 3. Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from cup into flour on baking sheet. Repeat with remaining dough, forming 12 evenly-sized mounds. Dust tops of each piece of dough with flour. With floured hands, gently pick up each piece of dough and coat with flour, gently shape into a rough ball, shake off excess and place in prepared cake pan. Arrange 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 5 minutes, then reduce oven temperature to 450; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits onto clean kitchen towlel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.