Buttermilk Biscuits (should make about 12)

3½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon baking powder
½ teaspoon baking soda
1¼ cups cold (put it in the freezer for 15 minutes) unsalted butter, cubed
1 cup cold whole buttermilk
1 large egg beaten

Preheat oven to 425. Line a baking sheet with parchment paper.

Stir together flour, sugar, salt, baking powder, and baking soda.

Using two forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until you have a shaggy dough. Google “shaggy dough” and you’ll see plenty of pics as examples....

Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times.

Pat or roll (I roll) dough 1 inch thick. Using a biscuit cutter (about 2½-inch round) dipped in flour, cut dough without twisting the cutter, rerolling scraps as necessary to get 12 biscuits.

Place biscuits 2 inches apart on pan. Freeze until cold, about 10 minutes. Don’t skip this. Cold butter hitting the hot oven is one of the things that makes them fluffy.

Brush with egg. Sometimes I sprinkle a little (just a little) sea salt on top.

Bake until golden brown, about 15 minutes.