best drop biscuits

I have this 'thing" about making bread items. I can't do it. NO knack for it apparently. In fact it has become a running joke among'st all my friends that someone is ALWAYS required to bring rolls or bread to parties at my house because I'm known for burning the rolls, or they don't rise properly, or they are just flat out inedible!(that last one has happened a few times)
So Thanksgiving Day arrives and I realize I've forgotten to have someone bring dinner rolls and I obviously do NOT have time to wait for a loaf of dough to rise then knead then rise again then hope and pray it's pretty and tastes good!
In a slight panic I start tearing through all my magazines and cookbooks and decide I'm going to try to make these drop biscuits from Cook's Illustrated. No yeast, no two day wait, hopefully no complications in execution (hopefully)


They were delicious! And SO easy! And edible! My new favorite biscuit recipe. Try these soon.

These came out of the Cook's Illustrated 'Holiday Entertaining' issue


YOU WILL NEED:


2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup cold buttermilk
1 stick of butter - melted and cooled slightly
4 additional tablespoons butter - melted for drizzling after baking


TO DO:


oven to middle rack
temperature at 475


whisk flour, baking powder, baking soda, sugar and salt in a large bowl.
combine buttermilk and melted butter in a small bowl - stir until clumpy
(it's going to look a bit odd - don't worry - it's fine)


add buttermilk mixture to flour mixture

mix with rubber spatula until combined and batter pulls away from sides.

scoop about a 1/4 cup of batter onto a baking sheet lined with parchment paper.
repeat until all batter is used.


bake until tops are golden and crisp.
about 13 minutes.


after out of oven - leave the biscuits on the parchment paper and pour the 4 tablespoons melted butter over the top - letting whatever runs down the sides soak into the bottoms of the biscuits.


serve immediately.