Buttermilk Drop Biscuits

I have some buttermilk to use up, so I decided to make a batch of buttermilk drop biscuits during my baking spree on Saturday morning. (I got up early and made lemon bluberry cookies, blueberry buckle, pumpkin white chocolate scones, and buttermilk drop biscuits all before 9:00 on Saturday morning. :)) I got this recipe from Two Peas and Their Pod. Kevin and I aren't normally biscuit fans - we normally find them (the store bought kind or the kind in the tubes that you bake) to be too dry/crumbly for our liking. But we both really like homemade biscuits. So I thought we'd probably like these. And we did! The three of us each had one for breakfast yesterday morning and I froze the remaining biscuits for later. These were super easy to make and came together so fast! Definitely a good keeper biscuit recipe! I'd like to make them again and experiment with adding cheese, chives, veggies, etc. Yum!

Buttermilk Drop Biscuits

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Brush biscuit tops with remaining 2 tablespoons melted butter (I skipped this). Transfer to wire rack and let cool 5 minutes before serving.