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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Adjust oven rack to middle position and heat oven to 500F. 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 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 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 amounts 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 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 450F; 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 serve.
Contributor: Cook's Illustrated July 2004 Tall and Fluffy Buttermilk
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