it’s loosely spooned and leveled so you don’t pack in too much.
Pour in the buttermilk and about half of the melted butter. Stir gently with a wooden spoon or rubber spatula just until everything comes together. The dough should be thick, soft, and a bit sticky—some small lumps are fine. Don’t overmix or the biscuits will be tough.
Let the dough rest in the bowl for about 5 minutes while the oven finishes heating. This gives the flour a chance to absorb the buttermilk and helps the biscuits puff nicely.
Using a large spoon or a small ice cream scoop, drop heaping spoonfuls of dough onto the baking sheet, spacing them about 1 inch apart. They don’t need to be perfect; the rough, craggy tops will brown beautifully.
Brush the tops of the biscuits lightly with some of the remaining melted butter, reserving a bit to brush on after
