Easy Drop Biscuits... AKA The "Lazy"

Lately, I've been really interested in biscuits. Should they be small or large? Should they be fluffy or flaky? Should they be dropped or cut out? I think those are all a matter of opinion. I like my biscuits to be about 3" in diameter, about the size of the palm of my hand. I like them fluffy and moist. Ya know when fresh sandwich bread sticks to the roof of your mouth? I LOVE when biscuits do that! Most importantly, I like the top of my biscuit to be golden brown and brushed with salty butter. My quest is to find a recipe for the perfect-sized fluffy biscuit. I won't lie, Hardee's makes my dream biscuit! I want to find a recipe for a biscuit very similar to their's. I also wanna find the perfect flaky biscuits (my parents love those for sausage biscuits), quick and simple biscuits, and savory biscuits (cheddar biscuits are my FAVE!).

I was feeling a little lazy this morning so I chose an easy recipe for drop biscuits. Instead of kneading the dough, rolling it out, and cutting it into circles, you simply use a measuring cup or disher and scoop it right onto the baking sheet! They came out fluffy and soft with a nice crust on the bottom. They weren't as light and airy as my dream biscuit, but that might be because they're dropped and not cut out! I have this complex. It's a condition caused by my abundance of baking books and knowing that I have so many biscuit recipes on my shelves. I'm always trying to find one better. So I'll probably try a few more lazy biscuit recipes before I settle on the one I'll keep making til I'm 90.

Measuring flour... 10 ounces exactly! Mixing the melted butter and water.... ehhh... yum?
Biscuit dough!
Perfect size!
A biscuit with orange juice.... and later another with grape jelly!

Simple Drop Biscuits
Makes 12 (I got 11 with a #20 scoop)

2 cups (10 oz) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup cold buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 tablespoons salted butter, melted (for brushing on top)

I didn’t have buttermilk, so I added 4 tablespoons of buttermilk powder to the flour mixture. Then I used 1 cup cold water in place of the cold buttermilk.
Center a rack in the middle of the oven and preheat to 475 F. Line a large baking sheet with parchment paper.
Whisk the flour, baking powder, soda, sugar, salt, and buttermilk powder (if using) together in a large bowl. In a large measuring cup, stir the cold buttermilk (or water) and melted butter together until the butter forms small clumps. (Mine pretty much all clumped together.) Stir the butter mixture into the flour mixture with a wooden spoon until just incorporated and dough pulls away from the side of the bowl. (My dough never came away from the bowl.)
Scoop dough using a 1/4 measuring cup or disher and drop onto baking sheet 1 1/2” apart. Bake until golden brown, 12-15 minutes.
Additionally, you can brush the tops with melted butter as soon as the biscuits come out of the oven. Serve warm.