Drop Biscuits

Preheat oven to 450°F. Line a large baking sheet with parchment paper.

Whisk all-purpose flour, whole-wheat flour, baking powder, sugar, salt and baking soda together in a large bowl until thoroughly incorporated.

Place butter in a small microwaveable bowl; microwave on High until completely melted, 30 seconds to 1 minute. Pour cold buttermilk into a 2-cup glass measuring cup. Add the hot butter to the cold buttermilk; stir until the butter is incorporated and the mixture forms small clumps. (The buttermilk will appear thicker and viscous.)

Add the buttermilk mixture to the flour mixture; stir with a rubber spatula, folding while turning the bowl, just until the flour is incorporated (do not overmix) and the batter pulls away from the sides of the bowl.

Drop the batter by 3-tablespoon mounds, about 1 inch apart, onto the prepared baking sheet. Bake until golden brown, 12 to 14 minutes. Cool for 3 minutes and serve warm.