8 biscuits
SIDE
Ina Garten Go-To Dinners (p. 205)
All-purpose flour - 2 cups
Baking powder - 1 tbl
Unsalted butter - 1 1⁄2 sticks
Buttermilk - 3⁄4 cup
Egg - 2
Butter - must be cold, grate with box grater
Buttermilk - must be cold, shake well before using
Eggs - keep 1 cold until ready to use and beat the other with 1 tbl of water or milk to create an egg wash
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
Place the flour, baking powder and 2 tsp salt in the bowl of an electric mixer fitted with the paddle attachment (or mix by hand). With the mixer on low add the cold, grated butter and mix only until just combined.
Combine 1⁄2 cup plus 2 tbl of cold buttermilk and one cold egg in a small measuring cup and beat lightly with a fork. With the mixer on low, quickly add the buttermilk mixture to the flour mixture and mix just until all of the dough is moistened. To make cheddar biscuits, grate 1 cup of Cheddar cheese, toss with a sprinkling of flour and add the cheese to the dough but only mix slightly until roughly combined.
Dump the dough onto a well-floured board and knead it quickly about 6 times. Roll the dough out 3⁄4 inch thick. Cut with a 2 1⁄2 inch round cutter and place on the prepared sheet pan. You can re-roll the scraps to make one or two more biscuits. Brush the tops with the egg wash, sprinkle with flaked salt and bake for 20 to 22 minutes until the tops are browned and the biscuits are cooked through. Serve hot or warm.