Buttermilk Biscuits - flour

Method

• Heat oven to 425 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
• Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed.
• (For flaky biscuits, you want the butter to remain cold.)
• Make a well in center of mixture and pour in buttermilk.
• Stir together until it just forms a moist, slightly tacky dough.
• Turn dough out onto a lightly floured surface.
• Knead 2 or 3 times, then pat out into a 3/4-inch-thick round.
• Using a 2-inch round cutter, cut the biscuits.
• Do not twist the cutter; doing so prevents proper rising.
• To prevent sticking, dip the cutter lightly in flour between biscuits.
• Also, do not reroll scraps, but pat them together and cut into rounds.
• Transfer biscuits to baking sheet.
• Whisk egg and milk together with a fork.
• Generously brush egg wash on top of each biscuit.
• Bake until brown, 15 minutes.
• Serve hot.