2 c. (10 ounces) all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. sugar
3/4 t. salt
1 c. buttermilk, chilled
8 T. unsalted butter, melted, plus 2 tablespoons for brushing
Adjust oven rack to middle position and heat oven to 475 degrees.
Line rimmed baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl.
Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.
Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated.
Using greased 1/4-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet.
Adapted from Cooks Country
Bake until tops are golden brown, rotating sheet halfway through baking, 12 to 14 minutes.
Melt remaining 2 T. butter and brush on biscuit tops.
Transfer biscuits to wire rack and let cool for 5 minutes.
