Hi David, an important part of the signature texture of biscuits and scones are the small chunks of cold butter in the dough. When the butter chunks melt in the oven it creates steam which helps give the biscuits and nice rise as well at it's layers. This does not mean that you cannot have a successful bake with melted butter, but it does mean that the texture and rise of the biscuit will differ from what we are typically used to. 

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