These are rolled out biscuits, not drop biscuits.
Recipe makes 6 biscuits, each cut out with a 2 inch round cutter.
From “Pillsbury the Complete Book of Baking”
1 c flour
1.5 tsp baking powder
1/8 tsp (pinch) baking soda
1/4 tsp salt
1/4 c (half stick) room temperature butter
1/2 c buttermilk (or liquidy yogurt, or milk and yogurt mix)
Mix dry ingredients.
Add butter. Mix.
Add buttermilk. Mix.
Dough should be of rolling consistency. Make round, fridge for an hour.
Roll out 1/2 inch thick, cut with 2 inch round cutter (or a glass about that size, if you don’t have around cutter).
Bake 450 F for 8-12 min on ungreased cookie sheet (I use nonstick or silpat) until light brown. Enjoy warm.
NOTE: These taste fine and look good, the family liked them a lot, but honestly I find them very meh. They didn’t have the flaky biscuit layers that I like, or that soft as air consistency. For me, meh.