-
1
1. Using a knife or bench knife, cut your butter into marble-sized pieces. Store the cut butter in the refrigerator until you're ready to combine it with the other ingredients.
-
2
2. In a small bowl, whisk together buttermilk, cream, and whole egg.
-
3
3. In a large bowl, whisk together flour, baking powder, and salt.
-
4
4. Add butter to flour mixture and toss until fully coated. Working quickly and using your fingers, rub butter into flour until butter forms marble-sized pieces. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form marble-sized pieces; transfer to a large bowl.
-
5
5. Add buttermilk mixture and gently mix with a fork until just combined; the dough should look somewhat dry and shaggy. Cover and let rest in the refrigerator for 30 minutes.
-
6
6. Turn out the dough onto a lightly floured work surface. Form dough into a rectangle, lightly pressing and folding to bring it together; avoid squeezing or kneading the dough.
-
7
7. Fold dough into thirds like a letter. Using rolling pin, roll out dough and repeat folding once more. Roll out dough to about 1/2-inch thickness. Wrap in plastic and transfer to refrigerator for 10 minutes.
-
8
8. Return dough to work surface, and, using a 3-inch round cookie-cutter and pressing down without a twisting motion, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits; discard any remaining scraps. Brush the top of each biscuit with egg-wash.
-
9
9. Bake the biscuits in a 400u00b0F oven until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
