Tall drop biscuits

Method

1. Start. Whisk dry ingredients very well; cut in butter.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Fold in buttermilk until no loose flour remains.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
3. Finish. Drop 8 mounds close together and bake 12–15 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.