they're big on flavor and best enjoyed shortly after they come out of the oven...which explains why I can nearly polish of a pan myself! I've got a long history with these biscuits and let's just say, friends of mine insist I make only these. :)

Blue Ribbon Buttermilk Biscuits – From Krista Fay & Blue Ribbon Cooking Class

Makes 12 Biscuits
Nonstick Cooking Spray

Dough
2 Cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
5 tablespoons unsalted cold butter, cut into small
cubes
1 ½ cups buttermilk cold, preferably low fat

To form Biscuits
1 cup unbleached all-purpose flour (5 ounces),
distributed in rimmed baking sheet
2 tablespoons SALTED butter, melted

Adjust oven rack to middle position and heat oven to 500 degrees. Spray a 9” round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of ¼ cup dry measure with nonstick cooking spray.

For the dough: 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 rubber spatula until just incorporated.

To form and bake biscuits: Using ¼ cup dry measure and working quickly, scoop level amount of dough; drop from measure cup into flour on baking sheet (if dough sticks, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust hands, gently pick up each piece of dough and coat with flour; gently shape dough into ball, shake off excess flour and place in prepared cake pan. Repeat with remaining dough. Brush rounds with hot melted butter, taking care not to flatten them.

Bake 5 minutes at 500 degrees, 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 onto serving plate.