The Wall St. Journal recently had an article on drop biscuits, so I made them for a weekend breakfast.  They were very good with a tender inside and a crunchy outside due to the amount of butter in the dough and the craggy shape of the biscuits.  The quantities below are for 2 servings.

¼ cup (1/2 stick) very cold unsalted butter

4.33 oz. (1 cup) all-purpose flour

1-1/2 tsp. baking powder

1-1/2 tsp. sugar

½ tsp. kosher salt

½ cup cold buttermilk, plus a little more if needed

Put the butter in the freezer for 10 minutes to thoroughly chill, but not to freeze.

Preheat the oven to 375 degrees.  Line a baking sheet with a silicon baking mat or sheet of baking parchment.

In a large bowl, mix together the flour, baking powder, sugar, and salt.  With the large holes of a grater, grate the chilled butter into the dry ingredients and mix with a spatula.  Add the buttermilk and mix with a spatula to form a wet dough.  Add a little more buttermilk if the dough does not hold together.  Use a quarter cup measure to scoop out the dough into 4 well-spaced piles.  There may be a little extra dough to be divided between the piles.  Bake for 22-25 minutes until golden.