Buttermilk Biscuits
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This is hands-down the easiest biscuit recipe I've ever made. The recipe itself is a combination of recipes from both Joy of Cooking and Marion Cunningham's Breakfast cookbook, with a little wisdom from my many biscuit experiments thrown in.
Ingredients
2 cups all-purpose flour 
1 tsp salt
1 tbsp baking powder
2 tsp sugar
1-1.5 cups buttermilk
6 tbsp cold butter, in pieces
2 tbsp butter, melted
Directions
1. Preheat the oven to 425F
2. Combine the flour, salt, baking power, and sugar with a fork to blend. Add the cold butter and mix in using a hand-held dough blender until size of small peas (I use my Cuisinart food processor - a few pulses should do it).
3. Slowly add the buttermilk until the dough comes together, stirring (or processing) constantly.
4. Knead the dough on a floured surface for a minute or so, and then pat or roll out into a square roughly 1/2-3/4 inch thick.
5. Cut dough into squares using a sharp knife or into rounds using a biscuit cutter. Place about 2 inches apart on an ungreased baking sheet, brush tops with melted butter, and bake for about 15 minutes or until lightly browned on top.
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