Preserved: Mamaw’s Drop Biscuits

Adjust oven rack to middle position and heat oven to 475°F.

Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl. In a medium bowl, combine buttermilk (I use buttermilk powder) and 8 tablespoons melted butter, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl. Using a greased 1/4-cup dry measure, scoop a level amount of batter and drop onto greased cast iron skillet. Bake until tops are golden brown and crisp, 12 to 14 minutes depending on size of skillet.

Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to a wire rack and let cool 5 minutes before serving. Serve with apple butter or gravy!