The Best Drop Biscuits

printed from melskitchencafe.com

*Makes about 12 biscuits

2 cups (10 ounces) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon sugar

¾ teaspoon salt

1 cup buttermilk, chilled

8 tablespoons butter, melted and slightly cooled

Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.