from Mel's Kitchen Cafe
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
1 cup buttermilk, chilled
8 TBS butter, melted and slightly cooled
1. Heat oven to 475℉. Line a baking sheet with parchment or a silpat liner.
2. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter. It will have chunks in it. 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.
3. Grease a 1/4-cup measuring cup. Scoop out mounds of dough and drop them onto the prepared baking sheet, about 1-1/2 inches apart. Bake the biscuits until the tops are golden brown and crisp, 10-14 minutes. Remove from the oven and brush with additional melted butter if desired. Serve warm.
Yield: about 12 biscuits