TALL AND FLUFFY BISCUITS

Steps:

• Adjust oven rack to middle position and heat oven to 500°F. Spray 9" round cake pan with cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with cooking spray. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about 6-1 second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, 8-10 1 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 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 small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. 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 round ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 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°F.; 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. Cool 5 minutes longer and break apart.