In my quest to find the perfect easy tasty biscuit recipe, I may have succeed with this one from Cooks Country magazine, Feb/March 2012 issue. Unlike my past biscuit catastrophe's this one baked perfectly just like the magazine said they would.
2 cups all (10 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 (16 ounce) container sour cream
7 tablespoons unsalted butter, melted and cooled
Adjust the oven rack to middle position and heat oven and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine flour, baking powder, and salt in bowl. Stir in sour cream and 5 tablespoons butter until combined.
Scoop and drop generous (slightly heaping) ¼ cup dough 2 inches apart onto prepared baking sheet using greased ¼ cup measure. Brush with remaining 2 teaspoons butter and bake until golden brown, 20 to 25 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet on wire rack for 15 minutes. Serve warm.