These pull-apart buttermilk biscuits are brushed with melted butter before baking to give them perfectly golden-brown tops.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
To Form and Bake Biscuits
For the dough: Adjust oven rack to middle position and heat oven to 450 degrees. Spray inside bottom and sides of 9-inch round metal cake pan with vegetable oil spray.
Place baking powder, baking soda, sugar, salt, and 2 cups flour in food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about six 1-second pulses.
Remove lid and scatter chilled butter pieces evenly over flour mixture. Lock lid back into place. Pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses.
Remove lid and carefully remove food processor blade (ask an adult for help). Transfer flour mixture to medium bowl. Add buttermilk and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.
To form and bake biscuits: Sprinkle remaining 1 cup flour evenly over rimmed baking sheet. Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter and use rubber spatula to scrape off extra batter. Drop scoops onto floured baking sheet to make 12 biscuits (use rubber spatula to scrape dough from measuring cup if needed).
Use flour from baking sheet to flour your hands. Working with 1 piece of dough at a time, flour and shape dough and transfer to greased cake pan.
Use pastry brush to paint tops of dough rounds with melted butter.