2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
tablespoons unsalted butter, melted and cooled slightly (about 5
minutes), plus 2 tablespoons melted butter for brushing biscuits
oven rack to middle position and heat oven to 475°F. Whisk flour,
baking powder, baking soda, sugar, and salt in large bowl. Combine
buttermilk and 8 tablespoons melted butter in medium bowl, stirring
until butter forms small clumps.
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.
3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.