MILE HIGH BISCUITS

Dough
2 cups (10 oz) all-purpose flour  (preferably White Lily)
1 tablespoon double-acting baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter
1 1/2 cups cold low-fat buttermilk

For Shaping and Finishing
1 cup (5 oz) all-purpose flour, distributed on a rimmed baking sheet
2 tablespoons unsalted butter, melted

Preheat oven to 500 F. Spray a 9-inch round cake pan with nonstick cooking spray. Also, spray the inside and outside of a 1/4-cup measure with nonstick cooking spray.   Liberally place flour on a cookie sheet.

Combine the ingredients.  After combining the dry ingredients, cut in the buter.  Then add the buttermilk.  The dough should be wet.  While the receipe calls for 1 1/2 cups of buttermilk, you probably will need to add more buttermilk.

Scoop level 1/4 cup mounds of dough and drop them into the flour on the baking sheet. Continue until you’ve scooped all of the dough – you should have 12 mounds of dough. Use some of the flour from the baking sheet to dust the top of each mound. Flour your hands, then, one at a time, pick up each piece of dough (coating with extra flour if necessary so you can work with it) and gently shape it into a rough ball. 

Bake for 5 minutes, then reduce the oven temperature to 450 F and continue baking for another 13-15 minutes, or until the biscuits are deep golden brown