2 cups flour
2 tsps. baking powder
½ tsp. baking soda
1 tsp. sugar
¾ tsp. salt
1 cup buttermilk, chilled
8 Tbsp. unsalted butter, melted and cooled slightly, plus 2 Tbsp., melted
Adjust oven rack to middle position and heat oven to 475 degrees. Line baking sheet with parchment. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 Tbsp. melted butter in medium bowl, stirring until butter forms small clumps. (This will look weird because of these clumps….don’t worry!)
Add buttermilk mixture to flour mixture and stir with a rubber spatula until just incorporated and batter pulls away from the sides of the bowl. Using greased, ¼ cup dry measure, scoop level amount of batter and drop onto prepared baking sheet. (Biscuits should be about 2 ¼ inches in diameter and 1¼ inches high. Repeat with remaining batter, spacing biscuits about 1½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuits with remaining 2 Tbsp. melted butter (optional). Transfer to wire rack and let cool for 5 minutes before serving.
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