Yield: 9 Servings
2 1/4 cups all-purpose flour
4 tsp. baking powder
1 tsp. kosher salt
1 cup buttermilk
1/2 cup butter, melted, plus more
Place racks in upper and lower thirds of oven; preheat to 375 degrees. Whisk flour, baking powder, and salt in a large bowl. Create a large well in the center and add buttermilk and melted butter. Gradually work in dry ingredients with your hands until a soft dough forms. It should hold together but be scoopable.
Using a 1/4-cup measuring cup, scoop dough onto a small baking sheet lightly greased with butter to make 12 portions; they should be almost touching. Bake biscuits on bottom rack for 20 minutes, then transfer to top and bake until golden brown, 6-8 minutes longer.
May I suggest some raspberry preserves? You won’t be needing much else.