Drop Biscuits

Drop Biscuits 2 cups (10 ounces) unbleached all-purpose flour 2 ½ teaspoons (10 g) baking powder ½ teaspoon (2 g) baking soda 2 tablespoons (25 g) sugar ¾ teaspoon (3 g) table salt 8 tablespoons (112 g) unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits 1 cup (245 g) buttermilk or milk Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. Whisk together flour, baking powder, baking soda, sugar, and salt, in a large bowl. In a medium bowl, mix together 8 tablespoons melted butter and buttermilk, stirring until butter forms small clumps. Make a well and pour in buttermilk mixture to flour mixture, gently stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl. Scoop about 1/4 cup amount of batter and drop onto the prepared baking sheet, repeat until dough is used up. Biscuits should be spaced out about 1 1/2 inches apart (measuring about 2 1/4 inches in diameter and 1 1/4 inches high , you will have about 12-13 biscuits ). Bake until tops are golden brown and crisp, about 12 to 14 minutes. Brush biscuit tops with melted butter, if desired. Let it cool slightly before serving .