Buttermilk Biscuits

Directions

1. Preheat the oven to 400° F. Line two baking sheets with parchment paper.
2. In a large bowl, sift the flour, salt, and baking powder together to combine. Add the cubed butter and toss to coat. Cut the butter into the flour until the mixture forms a shaggy mass, with pieces of butter similar in size to walnut halves. [Editors' note: Be careful not to overwork or over-mix your dough or it could turn out more shortbread-like.]
3. Make a well in the center of the bowl and add the buttermilk. Toss gently to combine the ingredients, taking care not to overmix.
4. When the dough is fully moistened and combined, turn it onto a lightly floured surface. Press the dough into a 1 inch-thick square. [OPTIONAL EXTRA STEP: Fold the dough in half, then fold the halved dough in half (fold the dough in quarters), and chill for 5-30 minutes, then press bak into a 1 inch thick square before proceeding - this fold makes for even flakier biscuits, but is optional.]
5. Use bench knife to cut the biscuits into squares or rectangles (this means no re-rolling or risk of overworking the dough). For round biscuits, you can use floured round cutter (2 1/2 to 3 inches wide) to cut circular biscuits. When you’ve used all of the dough, bring it together and knead it lightly a few times to bring it together. Repeat cutting biscuits from the dough until all of the dough is used up.
6. Transfer the biscuits to the prepared baking sheets. Refrigerate the biscuits for 15-30 minutes to chill before baking. Brush the chilled biscuits with egg wash before baking.
7. Bake until the biscuits are risen and golden brown, 17 to 22 minutes. (Bonus points for brushing them with more butter after they come out of the oven, egg washed or not.) Cool slightly before serving.