I made these biscuits quite a while ago. This recipe is really simple and it doesn't even take long to make these biscuits. Their rich taste, soft interior and crispy exterior make you want to eat one after the other. I got the recipe from my baking book and I rewrote the instructions. I did follow the recipe to a tee, other than brushing the top with butter part.
Simple Drop Biscuits
Recipe from America’s Test Kitchen Family Baking Book
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1 cup buttermilk, chilled (I substituted with one cup milk and 1 tbsp vinegar mixed and set aside for 10 minutes before using)
8 tbsp unsalted butter (1 stick), melted and slightly cooled (around 5 minutes), plus extra for brushing around 2 tbsp
Have the oven rack in the middle position and preheat oven to 475*F.
In a large bowl, whisk together set A. In a medium bowl stir together the refrigerated buttermilk along with the melted butter that was semi cooled. Keep on stirring until there are clumps of butter. Don't worry, this is supposed to happen so that the biscuits will be nice and fluffy.
Now, stir Set B into Set A using a rubber spatula so that the dough pulls away from the sides of the bowl and the flour is just mixed in. Don't overmix.
With a greased 1/4 cup, scoop out the dough onto the parchment paper lined baking sheet around 1 1/2 inches apart so they don't stick together. Bake for around 12 to 14 minutes so that their tops are golden brown and make sure that halfway through baking you rotate the pans.
After they are done baking, you can choose to brush the biscuits with melted butter. Let them cool on a wire rack, around 5 minutes then serve warm.