1 stick Unsalted Butter, cold and cut into small cubes
3/4 cup Buttermilk, cold
1 Egg, cold and slightly beaten
Preheat the oven to 425°F. Line a baking sheet with parchment. If you don’t have parchment paper handy, bake the biscuits on an ungreased baking sheet.
In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
Transfer the mixture to a lightly floured surface and gently knead until the dough just comes together, making sure not to over work the dough. If the dough is too sticky, gradually add a little flour.
Roll out the dough to about 1-inch thick. Cut out biscuits with a round biscuit cutter.
Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.
Serve warm with lots of butter.
If you have leftover biscuits (is that even a thing?), cut them in half and toast them in the toaster until lightly toasted. Slather with butter.