• Preheat the oven to 450°F (240°C). Line a baking sheet with parchment paper or a silicone mat.
• Mix the milk and vinegar in a measuring cup to make the buttermilk and set aside. If you have store-bought buttermilk, use it instead of the milk and vinegar mixture.
• Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
• Add the cold butter cubes to the flour mixture and combine them with flour with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
• Pour in the buttermilk and stir until just combined. The dough will be slightly sticky and wet, with the butter pieces remaining visible.
• Using a cookie scoop or ¼-cup measuring cup, scoop the batter onto the prepared baking sheet, spacing evenly.
• Brush the top with cream or milk right before baking. However, this step is optional.
• Bake for 12 to 14 minutes, until the tops are golden.
• Remove from the oven and allow them to cool on the baking sheet. Brush the tops with melted butter, if you prefer, and serve them warm.

Storing Suggestions

• Room Temperature: Store the buttermilk drop biscuits in an airtight container for three days at room temperature.
• Fridge: However, to retain the moisture and to prevent the biscuits from drying out, store them in the refrigerator for up to a week. Reheat the biscuits in the microwave for 15-20 seconds or until warm.
• Freezing: Allow the biscuits to cool completely. Then, place them in a freezer-safe bag or container and freeze for up to a month. Thaw the biscuits overnight in the fridge and then warm in the microwave for a few seconds or until warm. Or, warm them in the microwave without thawing until heated through.