Makes 12 biscuits
· 2 cups flour
· 2 tsp baking powder
· 1/2 baking soda
· 1 tsp sugar
· 3/4 tsp table salt
· 1 cup cold buttermilk
· 8 tbsp unsalted butter, melted and cooled slightly + 2 tbsp for brushing tops of baked biscuits if desired
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, scoop level amount of batter and drop onto parchment-lined rimmed 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.
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
*When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. The clumps of butter are similar to the small bits of cold butter in biscuits prepared according to the traditional method and help guarantee a light and fluffy interior.