These are easy to make when you want to have some biscuits with your dinner. I think they go particularly well with soup or chili. This recipe is courtesy of America’s Test Kitchens. Makes 9-12 biscuits.
1 cup cold buttermilk (or 1 cup cold milk + 1 Tbsp lemon juice)
8 tablespoons (1 stick) butter, melted and cooled for 5 minutes,
2 more tablespoons melted butter for brushing the tops of the biscuits
Instructions
Adjust the oven rack to the middle position and preheat oven to 475F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
Combine the cold buttermilk and 8 tablespoons of melted butter in a small bowl or measuring cup, stirring until the butter forms clumps.
Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined and the dough pulls away from the sides of the bowl.
Use a greased tablespoon or soup spoon to portion out level amounts of dough.
Space the biscuits about 1.5 inches apart on the baking sheet. Brush them generously with the remaining melted butter either before or after baking.
Bake until the tops are golden brown and crisp, about 13-15 minutes.
