These easy and yummy biscuits are from the America's Test Kitchen Family Baking Book. They are quick enough to whip up for a week-night dinner and tasty enough for your Thanksgiving table.
Simple Drop Biscuits
1. Adjust an oven rack to the middle position and heat the oven the 475 degrees. Line a large baking sheet with parchment paper.
2. Whisk 2 cups (10 oz) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda,
1 teaspoon sugar, and 3/4 teaspoon salt together in a large bowl. In a medium bowl, stir together
1 cup chilled buttermilk* with 1 stick of butter (that has been melted and cooled) until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula until just incorporated and the dough pulls away from the sides of the bowl.
3. Using a greased 1/4 cup measure (or a #16 disher), scoop and drop mounds of dough onto the prepared baking sheet, spacing them about 1-1/2 inches apart. Bake until the tops are golden brown and crisp, 12 to 14 minutes, rotating the pan halfway through baking.
4. Brush the baked biscuits with additional melted butter, transfer to a wire rack, and let cool for 5 minutes. Serve warm.
* I usually make these with powdered buttermilk, as it is always on hand. Mix the buttermilk powder in with the dry ingredients in step 2. Mix the melted butter with 1 cup chilled water until clumps form and stir that into the dry ingredients.