Buttermilk Drop Biscuits

Dr. Sweetpea asked me if I can make biscuits to go with our dinner one evening but I didn't want to take out the food processor to make it. So I simply looked for drop biscuits and came across this wonderful recipe from Cooks Country. It's the easiest and fastest biscuits that I've ever made and it'll be our go-to for easy biscuits.

Buttermilk Drop Biscuits

(Source: Cooks Country)

2 cups (10 ounces) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon salt

1 cup buttermilk, chilled

8 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.

Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown, rotating sheet halfway through baking, 12 to 14 minutes.

Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.

Note: To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.