Buttermilk Drop Biscuits

I needed something bready that didn't require a long rise time... so I searched good ol' Mel's Kitchen Cafe and found these. I thought they were quite tasty in soup or with homemade jelly! Simple Buttermilk Drop Biscuits

ingredients:

• 2 cups (284 g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon sugar

• ¾ teaspoon salt

• 1 cup buttermilk chilled (Mel says that it's better to not resort to the buttermilk substitute of vinegar and milk, but I did anyway!)

• ½ C (113 g) butter, melted and slightly cooled (I use salted butter)

instructions:

1. Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.

2. In a large bowl, whisk together the dry ingredients.

3. In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled. (It's a weird texture, that's for sure!)

4. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

5. Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart. (Don't fill the cup completely or you will run out of dough - I had enough for a dozen biscuits)

6. Bake the biscuits until the tops are golden brown, 13 to 15 minutes. (We did a little extra... our oven doesn't seem to run hot enough!) Remove from the oven, brush with additional melted butter. Serve warm.