Simple Drop Biscuits

These biscuits are great for beginners to make because they don't require any kneading!  Don't worry, you will still have fluffy biscuits as if you had kneaded your dough. These biscuits have a crunchy exterior with a moist and fluffy interior. The flavor is rich and buttery, a little sweet, with a slight tang. Everyone will love these simple yet delicious biscuits. Also, I'm going on vacation and I will not be posting anything new until August 14 or August 16+.  This recipe makes 12 biscuits.
Ingredients:
2 Cups (10 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon table salt
1 Cup whole or low-fat buttermilk. Chill the buttermilk in the freezer for 15-18 minutes before using. Substitution: stir in white vinegar or lemon juice with the milk and let thick for 10 minutes before chilling it. The flavor won't be near as good if you don't use real buttermilk.
8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus extra for brushing

1. Adjust an oven rack to the middle position and heat the oven to 475 degrees F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl. In a medium bowl, stir the chilled buttermilk and melted butter together 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, scoop out 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, 12-14 minutes, rotating the pan halfway through baking.
4. Brush the baked biscuits with extra melted butter, transfer to a wire rack, and let cool for 5 minutes. Serve warm.

From: The America's Test Kitchen Family Baking Book