Buttermilk Biscuits (Light)

My mother-in-law introduced these to me first. I was skiptical when watching her prepare them as they are not your traditional drop biscuits. Despite the odd assembly they are soo delicious. You will not believe these are a light recipe! These are the only buttermilk biscuits I make.

Buttermilk Biscuits (Light)
Serves: 12; Serving Size: 1 biscuit
Nutritional Info(per biscuit): Calories 169, Calories from Fat 42.1, Total Fat 4.68g, Saturated Fat 2.99g, Cholesterol 14.06mg, Sodium 246.13mg, Total Carbohydrate 24.6g, Dietary Fiber 1g, Sugars 3.48g , Protein 5.19g

Ingredients:
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

Directions:
1. 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)
2. 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)
3. 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.
4. Add the buttermilk and stir with a rubber spatula until just incorporated - don't overmix. (The dough will be very wet)
5. 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.
6. 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.
7. 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.
8. Repeat with the remaining dough, arranging 9 rounds around the perimeter of the cake pan and 3 in the center.
9. 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.
10. 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.

Source: Cook's Illustrated