Name: Small-Batch Easiest-Ever Drop Biscuits
Total time: 30 min
Cuisine: American
Ingredients: ⅔ cup (3⅓ ounces/94 grams) all-purpose flour; 3⁄4 teaspoon baking powder; 1⁄4 teaspoon baking soda; ⅛ teaspoon sugar; ⅛ teaspoon table salt; ⅓ cup buttermilk; 3 tablespoons unsalted butter , melted, divided

Why This Recipe Works

Simple to make yet extraordinarily good, they’re just as rich and tender as roll-and-cut biscuits. For a buttery tang, we used buttermilk, a move that also encouraged a crisp crust and fluffy interior. Stirring melted butter into the buttermilk created clumps in the batter that added flakiness to the biscuits. A combination of baking powder and baking soda produced more rise for our superlight biscuits. If you have one, a large (#16) portion scoop makes portioning the biscuits particularly easy.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in medium bowl. In separate bowl, stir buttermilk and 2 tablespoons melted butter together (butter will form small clumps). Using wooden spoon or rubber spatula, stir buttermilk mixture into flour mixture until just incorporated and dough pulls away from sides of bowl.

Using greased ¼-cup dry measuring cup, drop 4 level scoops of dough about 1½ inches apart on prepared sheet. Bake until biscuit tops are golden brown, 12 to 15 minutes, rotating sheet halfway through baking.

Brush biscuits with remaining 1 tablespoon melted butter, transfer to wire rack, and let cool for 5 minutes. Serve warm or at room temperature.