The Best Light Recipe cookbook from Cook's Illustrated has done it again! I have tried biscuit recipes from every source and this is by far my favorite. It is a bit unconventional but well worth the effort, which I don't think is extreme. I've found this recipe to be foolproof (even when I added the extra 1 cup of flour to the mixture). They are great for breakfast, for dinner, for soups, for strawberry shortcake ---just de-light-ful! They also freeze like a dream. I have modified the recipe to reflect how best to add in the flour as 1 cup of the flour is for rolling them. Try their book as the recipes are amazing!

For the highest rise, use a double-acting baking powder such as Calumet, Clabber Girl, or Davis. Store leftover biscuits in a zipper-lock bag. Reheat by placing on a baking sheet in a 475-degree oven for 5-7 minutes.

• Vegetable oil spray
• 2 cups unbleached all-purpose flour
• 1 cup of unbleached all-purpose flour (DO NOT MIX WITH THE 2 CUPS - for shaping)
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes
• 1-1/2 cups cold buttermilk

Makes 12

• Adjust oven rack to middle position and heat oven to 500 degrees.  Spray a 9-inch round cake pan with the vegetable oil spray.  Generously spray the inside and outside of a 1/4-cup dry measuring cup with the same spray; set aside.  (You will measure the biscuits with this)
• Take the SEPARATE 1 cup of flour and spread on a rimmed baking sheet.  (You will roll the biscuits in this 1 cup of flour before placing in the cake pan)
• Process the 2 cups of flour, baking powder, sugar, salt, and baking soda in a food processor to combine - about six 1-second pulses.  Scatter the butter cubs evenly over the dry ingredients and pulse until the mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses.  Transfer the dry mixture to a medium bowl.
• Add the buttermilk and stir with a rubber spatula until just incorporated - don't overmix. (The dough will be very wet and slightly lumpy)
• Working quickly, use the prepared 1/4-cup measure to scoop a level amount of dough and drop it from the measuring cup into the flour on the baking sheet.  (Use a small spoon to pull it free if it sticks but handle as little as possible - you want air in the dough)
• Repeat with the remaining dough, forming 12 pretty evenly sized mounds.  Once you have the 12 mounds of biscuit, dust each of the 12 pieces of dough with flour from the baking sheet. 
• With floured hands, gently pick up a piece of dough, coat it with flour and gently shape into a rough ball, shake off any excess flour and place in the prepared cake pan.
• Repeat with the remaining dough, arranging 9 rounds around the perimeter of the cake pan and 3 in the center.
• Bake the biscuits for 5 minutes at 500, then reduce the oven temperature to 450 degrees and continue to bake until the biscuits are a deep golden brown - about 15 minutes longer.
• Cool the biscuits in the pan for 2 minutes, then flip them onto a clean kitchen towel.  Turn the biscuits upright and break them apart and cool for 5 more minutes before serving.

Calories 150

Fat 4 g

Sat fat 3 g

Cholesterol 10 g

Carb 23 g

Protein 4 g

Fiber 1 g

Sodium 370 mg