Source  Mel's Kitchen Cafe

Recipe Added:  11/20/2011

Heat oven to 475°F. Line a rimmed baking sheet with parchment or a Silpat liner. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and butter, melted until the butter forms small clumps. 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 ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional butter, melted. Serve warm.

Buttermilk Substitute: . Place 1 Tablespoon white vinegar into a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes then use as called for in recipe.

1. http://www.melskitchencafe.com/2011/05/the-best-drop-biscuits.html