The oven has to be preheated to 450 degrees Fahrenheit. Use nonstick cooking spray to coat an 8×8-inch or 9×9-inch glass or ceramic baking dish (I like the kind with flour in it).

Butter may be melted in the microwave in a microwave-safe dish. Melt the butter and then pour it into the baking dish.

Mix well the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl.

Transfer the buttermilk to the bowl. A sticky batter will form as you stir. Add a little extra buttermilk if the batter is still too dry to achieve a thick and sticky consistency.

In a baking dish, drop biscuit dough (right on top of the melted butter.) It’s normal for some of the melted butter to pool on the dough. I use nonstick cooking spray on my hand to properly distribute the dough in the pan.

Divide the dough into 9 even squares (as best you can). When the biscuits are done baking, this will make it easier to cut them.

Bake (in the center of the oven) for 25 to 30 minutes, turning the dish once.

Biscuits are done when the top is golden brown and they bounce back when touched. Cooking durations can vary depending on the oven, but this is usually about 15 to 20 minutes. Put a toothpick right in the middle. They are finished if the toothpick comes out without any batter on them.