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Flaky Buttermilk Biscuits



3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

2 sticks butter, cubed and chilled

1½ cups whole-fat buttermilk

1 egg

1 tablespoon milk

6 tablespoons butter, melted


These biscuits are a staple in the restaurant; we change them seasonally. Sometimes they are rosemary, sometimes sweet potato; right now they are served warm and slathered with jam and ham. 
  1. Preheat oven to 400 degrees.
  2. Combine flour, baking powder, sugar, and butter in large mixing bowl and blend until butter is size of black-eyed peas.
  3. Add buttermilk to mixture, mixing until dough forms.
  4. Place dough on lightly floured surface and roll to ½ inch thick.
  5. Cut out biscuits using 3-inch cutter, dipping cutter in flour before cutting each biscuit.
  6. Place biscuits on parchment-lined sheet pan. Place in refrigerator to rest for at least 15 minutes.
  7. Mix together egg and milk in small bowl, then brush onto biscuits. Bake 9–12 minutes or until golden brown.
  8. Remove biscuits from oven and brush with melted butter.
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