Tall & Fluffy Soygurt Biscuits

Dough
2 cups White Whole Wheat flour or 1 cup white flour & 1 cup whole wheat flour
1 tablespoon double-acting Baking Powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1 1/2 cups FarmSoy plain unsweetened Soygurt (soy yogurt)

To form and finish biscuits
1 cup unbleached white flour distributed evenly in rimmed baking sheet
2 tablespoons unsalted butter, melted

1. Adjust oven rack to middle position and preheat oven to 500 degrees. 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.
2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Caatter 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.
3. To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount 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 9" cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pand and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450º; 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. Makes 12 biscuits. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in 475º oven for 5 to 7 minutes.

Revised by Cynthia Holzapfel from Cooks Illustrated magazine.