To make ahead, freeze the cutout biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes.
Recipe information
Yield
Makes 8
Ingredients
3 teaspoons baking powder
2 1/2 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoons baking soda
5 1/2 cups all-purpose flour, plus more
1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
1 1/2 cups chilled buttermilk
1 large egg, beaten to blend
Preparation
Step 1
Preheat oven to 375°F. Pulse baking powder, salt, sugar, baking soda, and 5 1/2 cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Step 2
Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
Step 3
Pat out dough on a lightly floured surface until 1 1/4" thick. Cut out biscuits with a 3" biscuit cutter, rerolling scraps once.
Step 4
Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 30–35 minutes.
