Flaky, buttery, and beautiful, these scrumptious biscuits are great on their own, smothered in gravy, or covered in butter, honey, and homemade jam!

Preparation

Preheat oven to 435°F. 

Combine flour, sugar, salt, and baking powder in a food processor. Pulse 2–3 times to combine, then add the butter. Process for 10–15 seconds, until the butter is approximately the size of corn kernels.

Transfer the flour mixture to a work bowl. Mix the egg yolk with the buttermilk, then add to the flour mixture and mix with a fork until mostly combined but still very lumpy.

Place mixture on a floured work surface and press together into a rough rectangle. From there, fold the dough in half and press into a rectangle again. Fold a second time then roll to a thickness of 1–1½ inches. Using a 3-inch circle cutter, cut out biscuits and transfer to a lined baking sheet.

Gently press the remaining dough scraps together and continue to cut more biscuits until all the dough has been used. 

In a small bowl, whip the egg white with a fork for 5–10 seconds to liquefy. Brush egg white on each biscuit and bake for 13–15 minutes (with no convection) until raised and golden brown. Serve immediately.