These are the easiest DropBiscuits you'll ever make! Thanks to a "secret" in the preparation, you won't need any special baking tools or fancy equipment -- just a bowl and a wooden spoon! These biscuits are hot, buttery, flaky, and practically melt in your mouth right out of the oven!
PREP: Adjust the rack to the middle position in the oven and preheat to 450 degrees F (232 degrees C). Line a large sheet pan with parchment paper or a silpat liner. OR generously butter a large cast iron (oven safe) skillet. Melt butter in microwave and set aside to cool for 3-4 minutes.
BUTTER & BUTTERMILK: Pour the cold, straight from the fridge buttermilk into the melted butter. Stir with a spoon until small clumps of butter forms. Set aside for now.
DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and use a spatula to scrape every bit of the butter-buttermilk mixture from the spoon and bowl into the dry ingredients. Use a wooden spoon to mix the dough together just until ingredients are incorporated. Don't over mix.
DROP BISCUITS: Lightly spritz a 1/4 cup (66g) measuring cup and scoop up the batter into the measuring cup and then drop onto the prepared sheet pan. Repeat with all the batter, leaving 1-1/2 inches of space in between each biscuit. Place in the fridge for 10 minutes.
BAKE: Bake biscuits for 12-15 minutes or until tops and bottoms are a light golden brown and when tapped on the top it sounds hollow. Pull from the oven and immediately use a pastry brush to brush on melted butter if using. A sprinkle of salt is also nice! Let stand on sheet pan for 5 minutes (steam will finishing cooking the inside) and then transfer to a wire cooling rack. Enjoy warm -- these are best the same day they're made! Spread on softened butter and jam or honey -- however you like your biscuits!
Notes
Note 1:Measuring flour: If you press a measuring cup into a bag of flour, you will pack in way too much flour (denser/drier biscuits). To accurately measure the flour, spoon the flour into the measuring cup until it's overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement now