Buttermilk Biscuits

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Place the flour, baking powder and kosher salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, add the butter and mix only until combined.

Combine the buttermilk and the cold egg in a small measuring cup and beat lightly with a fork. With the mixer on low speed, quickly add the buttermilk mixture to the flour mixture and mix just until all of the dough is moistened.

Dump the dough onto a well-floured board and knead quickly about 6 times. Roll the dough out 3/4 inch (2 cm) thick. Cut with a 2 1/2-inch (6-cm) round (not fluted) cutter and place on the prepared baking sheet. (You can reroll the scraps to make one or two more biscuits.) Brush the tops with the egg wash and sprinkle with flaked salt. Bake for 20 to 22 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. Makes 8 to 10 biscuits.

Note: Grate very cold butter with a box grater (as you would carrots) onto parchment paper to move it easily. Dice any leftover pieces and add them to the dough.

Ina's Tip: Cut biscuit dough with a 1 1/2- or 2-inch (4- or 5-cm) cutter and serve with Orange Marmalade-Glazed Ham.

Reprinted from Go-To Dinners. Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.