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


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  - Adjust oven rack to middle position and heat oven to 475 degrees. 
  - Line rimmed or flat baking sheet with parchment
  - 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 (#16), scoop level amount of batter and drop onto 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.
  - (optional) Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.


If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. 
To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. 


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



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  Serves: 12 biscuits      Total cook time: 12-15 min
  Source: Cook's Illustrated November 1, 2007



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{{tag>food side breakfast}}