• 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)

1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Line rimmed or flat baking sheet with parchment
3. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
4. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
5. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
6. 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.
7. Bake until tops are golden brown and crisp, 12 to 14 minutes.
8. (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.

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