Preheat your oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set it aside.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Set this mixture aside.
In another medium bowl, combine cold buttermilk with the slightly cooled melted butter. Stir with a spatula until everything is combined, and small clumps form. Remember, it’s okay if the mixture is lumpy!
Add the buttermilk mixture to the dry ingredients and gently stir with a rubber spatula until just combined. The biscuit batter should pull away from the sides of the bowl.
Next, grease a ¼-cup dry measuring cup. Fill it with the biscuit batter and drop it onto the prepared baking sheet. Don't worry about making the shape perfect; that’s the beauty of drop biscuits! Each biscuit should measure about 2 ¼ inches in diameter and 1 ¼ inches high. Repeat this with the remaining batter, spacing the biscuits about 1 ½ inches apart.
Place the baking sheet in the oven on the middle rack and bake until the tops of the biscuits are golden brown, which will take about 12 to 14 minutes.
Once baked, transfer the biscuits to a wire rack and let them cool for 5 minutes. Serve warm, topped with butter, jam, and/or honey.
