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1
Preheat oven to 450F.
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2
In a small saucepan, melt 1/2 stick of butter (2 ounces) over medium low heat. Once the butter starts to foam up, stir continuously until the butter turns a golden brown hue and little brown specks start to appear. Remove from heat and let brown butter cool to room temperature.
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3
In a large bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Working quickly, add the cubed butter (4 ounces) and break it up and mix it in with your hands until all of the butter is broken into bits and resembles small peas.
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4
In a measuring cup, whisk together the buttermilk and egg. Add the brown butter to the buttermilk mixture and whisk once more.
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5
Add the buttermilk/brown butter mixture all at once to the flour mixture. Mix until barely combined.
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6
Lightly dust your kitchen counter with flour and dump the dough onto it. If it's a bit shaggy, that's okay. Knead a few times to bring it all together (4 to 5 times). Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit butter. You should get about 7 biscuits. You can recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.
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7
If you think you've been moving a little slow (like I was because I was..ahem..taking pictures), stick them in the freezer for 2-3 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of them with egg wash and bake in oven or 15-20 minutes, or until tall and golden brown.
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8
Serve biscuits warm with something awesome like eggs and bacon OR gravy and mashed potatoes.
