Yield: 10 biscuits

Adapted from Cook’s Illustrated’s Best / Serious Eats

• 2cups all-purpose flour (10 oz)
• 2tsp baking powder
• ½tsp baking soda
• 1tsp sugar
• ¾tsp table salt
• ¼cup Saco buttermilk powder
• 1cup cold water
• 8TBS unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 TBS melted butter for brushing biscuits

Preheat oven to 475°F and line a baking sheet with a Silpat or parchment paper; alternatively, grease the baking sheet with butter.

Whisk flour, buttermilk powder, baking powder, baking soda, sugar, and salt in large bowl. Combine cold water and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased ¼-cup dry measure, scoop level amount of batter and drop onto lined rimmed baking sheet (biscuits should measure about 2¼ inches in diameter and 1¼ inches high). Repeat with remaining batter, spacing biscuits about 1½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.