Turn the oven 450 degrees preheat.
In a medium-sized basin, mix all the dry ingredients.
Add the buttermilk then stir all the ingredients together until a wet dough results.
Melt the butter in a microwave safe bowl; then, pour it into an 8 x 8 or 9 x 9 baking dish (be sure your pan is not too shallow or narrow such that the butter dries out of the pan while it is baking).
Right on top of the melted butter, evenly distribute the dough using a spatula throughout the pan until it contacts the edges.
Cut the unbaked dough—at this stage it should be swimming in butter—into nine evenish squares.
Bake till top golden brown, 20 to 25 minutes.
Savory for breakfast, lunch or supper! Any dinner would be ideal complemented by these biscuits. I like to have these with raspberry jam.
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