Preheat oven to 400°F.

In a medium bowl, sift or whisk together the flour, baking powder, and sugar.

Make a small well in the center of the dry mix.

Put the softened or melted butter into the hollow. Pour in milk to mostly fill the well.

Stir gently until just combined. If the dough is too stiff, add milk a teaspoon at a time until it forms a ball that will still drop from your spoon. Don’t overmix.

Heat a cast-iron skillet on the stove over medium-high heat. Grease with bacon grease, butter, or oil.

Once the skillet is hot, turn off the burner.

Using a heaping spoonful, drop a dollop of dough into a shallow bowl of flour. Coat the dough with flour, pat off excess, then place the drop of dough into the greased skillet.

Repeat until the skillet is filled with spaced drop biscuits.

If you want a golden top, brush each biscuit with a little melted bacon grease or butter.

Slide the skillet into the preheated oven and bake about 20 minutes, or until the tops are lightly brown.

Remove from oven and serve warm.