3 ½ cups (438 grams) White Lily® Enriched Bleached All-Purpose Flour
2 tablespoons (24 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
1 tablespoon (15 grams) baking powder
½ teaspoon (2.5 grams) baking soda
1 ¼ cups (284 grams) cold unsalted butter, cubed
1 cup (240 grams) whole buttermilk, chilled
1 large egg (50 grams), lightly beaten
Flaked sea salt, for sprinkling
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Whisk together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
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 procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2 ½ inch round cutter dipped in flour, cut dough without twisting cutter, re-rolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg wash, and sprinkle with salt.
Bake until golden brown for about 15 minutes. Serve warm.
*Percent Daily Values are based on a 2,000 calorie diet.
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