These light, fluffy biscuits are great on their own, or spread with a special flavored butter.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
In large bowl, whisk flour, baking powder, baking soda, sugar, and salt until combined. In liquid measuring cup, use fork to stir buttermilk and melted butter until butter forms small clumps.
Add buttermilk mixture to bowl with flour mixture. Use rubber spatula to stir until just combined.
Spray inside of ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter and use butter knife to scrape off extra batter. Drop scoops onto baking sheet to make 10 to 12 biscuits (leave space between biscuits and respray measuring cup as needed).
Plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. Try these two flavor combinations:
Cheesy Drop Biscuits
In step 2, stir ½ cup shredded Monterey Jack cheese or mild cheddar cheese and ¼ cup grated Parmesan cheese into flour mixture.
Herby Drop Biscuits
In step 2, stir 1 tablespoon minced fresh thyme or ¾ teaspoon dried thyme into flour mixture.
Spread these amped-up butters on biscuits or cornbread or put a dollop on hot veggies for a tasty treat. For each butter, let 6 tablespoons unsalted butter sit in small bowl on counter until soft, 30 minutes to 1 hour, before stirring in additional ingredients.
Honey Butter: Stir in 1 tablespoon honey and ⅛ teaspoon salt until combined.
Spicy Sriracha Butter: Stir in 1 to 1½ teaspoons sriracha until combined.
Basil-Lemon Butter: Stir in 2 tablespoons minced fresh basil and 1 teaspoon grated lemon zest until combined.