Step 1

In a large bowl, whisk together dry ingredients including the flour, baking powder, and baking soda. Add butter and use a pastry cutter to cut the butter into the dry mix. Pieces should be mixed in well and small, the size of a pea.

Step 2

Stir in beaten eggs with a wooden spoon. Then, stir in buttermilk until dough becomes a sticky mass. If dough is too dry, continue to add an extra tablespoon of buttermilk until it reaches a sticky consistency. Cover bowl and refrigerate for at least 30 minutes or up to overnight.

Step 3

Preheat oven to 400°F and position rack to center of oven. Line a baking sheet with parchment paper.

Step 4

Sprinkle flour on a working space and your hands. Scrape and press dough onto surface and stretch it to roughly 14 inches across and about 1/2 inch thick. Make sure it's not too thin or else dough will break.

Step 5

Use a 2 3/4 inch round cutter to cut out about 20 biscuits. Between each cut, dip cutter in flour. If necessary, collect and repeat step four with scraps to cut more biscuits.

Step 6

Gently place biscuits on baking sheet; arrange them so they all touch.

Step 7

In a small bowl, beat together an egg and tablespoon of buttermilk. Brush mixture on the top of each biscuit.

Step 8

Bake for 15-20 minutes or until tops are golden brown. Let them cool for a minute or two in the pan on a rack.

Step 9

Serve with fresh jam, gravy, butter, or honey! Store biscuits in a tightly covered container at room temperature for up to two days.