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Ingredients

Prep Notes (one per line) Instructions

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), like a person who has absolutely never panicked over onions. 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.