I think this recipe is very similar to the Cooker's biscuits. Enjoy.
We have.

FLUFFY BISCUITS

1 cup unbleached all purpose flour
1 cup plain cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. table salt
1/4 lb. unsalted, chilled butter cut into 1/4-inch cubes
2 Tbsp. unsalted butter, melted
3/4 cup buttermilk; additional if needed

Preheat the oven to 450 degrees F and position your rack in the middle of the oven.

Mix the first 6 ingredients together in a mixing bowl or the bowl of your food processor. With a pastry blender or the steel blade of your food processor, cut the butter into the mixture until it resembles coarse meal.

If mixing by hand, stir in the buttermilk with a spatula or fork until the mixture is a soft, slightly sticky ball. Add more buttermilk if necessary. If using a food processor, add the buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball.

Lightly flour your hands and divide the dough into twelve equal portions. Lightly bat a portion of the dough back and forth until a ball forms, and then pat lightly with cupped hands to form a rough ball. Place formed dough rounds 1-inch apart on an ungreased baking sheet. Brush dough tops with melted butter.

Bake until biscuit tops are lightly brown, about 10-12 minutes.

Makes 1 dozen
Source: Cook's Illustrated