Step 1

In a food processor, blend together the flour, salt and baking powder.

Step 2

Pulse in the cold  butter pieces. (or use a pastry cutter if you want)

Step 3

Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

Step 4

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.

Step 5

Pour in the buttermilk.Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.

Step 6

Drop the sticky dough onto a well floured counter top or bread board.

Step 7

Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.

Step 8

I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.

Step 9

Using a sharp 3 inch biscuit cutter cut the biscuits out and place them on a parchment paper lined baking sheet.

Step 10

Place the sheet of unbaked biscuits into the freezer for several hours or overnight to freeze them solid.

Step 11

When frozen, store in an airtight container in the freezer until needed.

Step 12

Place as many biscuits as you would like on a parchment lined baking sheet.

Step 13

Whisk together the egg and water and brush on the tops of the biscuits. (This step is optional, it is just to help the tops get a deeper golden brown colour. You will also not need to use all of the egg wash, only enough to very lightly brush on the tops.)

Step 14

Place the baking sheet with the frozen biscuits in a cold oven, then turn to oven on 400 degrees F.

Step 15

Bake for 20-25 minutes until evenly golden brown. Let them cool down for 10 minutes or so. before serving.