Tender Rustic Biscuits

This recipe makes tall, extra-fluffy, moist, tender rolls with crisp, golden-brown tops. I find they turn out better if the flour is measured by weight. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.

Tender Rustic Biscuits
Yield: 12 biscuits

Nonstick cooking spray

DOUGH
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon + 1/2 teaspoon granulated sugar
1-1/4 teaspoons table salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1-1/4 cups buttermilk, cold

TO FORM & FINISH
1 cup unbleached all-purpose flour (5 ounces)
(Spread evenly on a rimmed baking sheet)
2 tablespoons unsalted Kerrygold butter, melted

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cast iron skillet with nonstick cooking spray; set aside. Generously spray inside and outside of a 1/4-cup dry measure with nonstick cooking spray.

2. To make the dough—
In food processor, pulse 10 ounces of flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse in 8-10 one-second pulses. Transfer mixture to medium bowl. Mixing with a rubber spatula, add buttermilk to dry ingredients—a little at a time—until a loose dough forms.

3. To form biscuits—
Using the 1/4-cup dry measure, and working quickly, scoop up level amounts of dough, dropping the dough from the measuring cup onto the floured baking sheet. 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 each piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared pan. Repeat with remaining dough, arranging 9 rounds around perimeter of pan—touching each other—and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them.

4. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15-25 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.