Ingredients
3½ cups White Lily all-purpose flour (438 grams)
2 Tbsp. granulated sugar (24 grams)
1 Tbsp. Kosher salt
1 Tbsp. baking powder (15 grams)
½ tsp. baking soda (2.5 grams)
1¼ cups cold unsalted butter, cubed (284 grams)
1 cup whole buttermilk, chilled (240 grams)
1 large egg, lightly beaten (50 grams)
Flaked sea salt, for sprinkling
Softened butter and honey, to serve
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl whisk together flour, sugar, kosher Salt, baking powder, and baking soda. 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 slightly floured surface. Pat down into 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 2½ round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold (about 10 minutes. Brush with egg wash and sprinkle with sea salt.
Bake until golden brown (about 15 minutes). Serve warm with softened butter and honey.
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