Fluffy Buttermilk Drop Biscuits

When warm butter is mixed with cold buttermilk, it will start to form lumps - small droplets of fat all over the liquid - a sign of success. The pockets provide an even distribution of fat throughout the dough, creating a lighter cookie with less butter.
Preheat the oven to 450 degrees.Spoon flour into dry measuring cups; smooth with a knife. Combine the flour, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk.Put the butter in a microwave-safe bowl. Reheat in the microwave on high power for 1 minute or until completely melted. Add the cold buttermilk, stirring until small lumps form in the butter. Add the butter, stirring to combine.Add the buttermilk mixture to the flour mixture; mix with a rubber spatula until smooth (don't mix too much) and the dough begins to move away from the sides of the bowl. (The dough will be very wet.)Place the dough in heaped 2 tablespoons on a baking sheet lined with parchment paper. Bake at 450 ° C for 11 minutes or until golden brown. Let cool for 3 minutes; serve warm.