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Preheat your oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour the cold buttermilk into the flour mixture. Stir with a spatula or wooden spoon until just combined. The dough will be thick, shaggy, and sticky; be careful not to overmix.

Using a large spoon or an ice cream scoop, drop 6-8 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The biscuits will have a rustic, irregular shape.

In a small bowl, whisk together the large egg and water to create the egg wash. Brush the tops of each biscuit generously with the egg wash.

Bake for 15 to 18 minutes, or until the biscuits are puffed, golden brown on top, and cooked through. The internal temperature should reach 200-205°F.

Transfer the baked biscuits to a wire rack to cool slightly before serving.

Serve warm with butter and sorghum syrup, if desired.


Preheat your oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour the cold buttermilk into the flour mixture. Stir with a spatula or wooden spoon until just combined. The dough will be thick, shaggy, and sticky; be careful not to overmix.

Using a large spoon or an ice cream scoop, drop 6-8 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The biscuits will have a rustic, irregular shape.

In a small bowl, whisk together the large egg and water to create the egg wash. Brush the tops of each biscuit generously with the egg wash.

Bake for 15 to 18 minutes, or until the biscuits are puffed, golden brown on top, and cooked through. The internal temperature should reach 200-205°F.

Transfer the baked biscuits to a wire rack to cool slightly before serving.

Serve warm with butter and sorghum syrup, if desired.
