8tablespoons(113g)butter, melted and slightly cooled (I use salted butter)
Instructions
Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients.
In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
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.
Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Notes
Buttermilk: I've used buttermilk substitutions in this recipe (like lemon juice + milk and sour cream + milk), and they definitely work in a pinch, but storebought buttermilk gives the best flaky and soft texture.Temperature Change: the original recipe (I posted back in 2011) had a baking temperature of 475 degrees F but over the years (and because of all the different ovens I've had as we've moved a lot), I've decreased the oven temperature to 425 degrees since too often the bottom of the biscuits were burning. If you've made and loved the original recipe, keep the temperature at 475 degrees.