- 1 1⁄2 sticks unsalted butter, divided (keep 1 stick very cold until ready to use)
- 2 cups White Lily all-purpose flour (or other soft wheat flour)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon table salt
- 1/2 cup buttermilk plus 1 tablespoon, cold and shaken
- 2 large eggs, cold
To make the egg wash, beat 1 large egg with a tablespoon of buttermilk.
Preheat oven to 450°.
In a small saucepan, melt 1⁄2 stick butter over medium-low heat. Once the butter starts to foam up, stir continuously until the butter turns a golden brown hue and little brown specks start to appear. Remove from heat and let cool to room temperature.
In a large bowl, mix together the flour, baking powder, baking soda and salt. Cube the remaining butter. Working quickly, add the cubed butter, breaking it up with your hands until all of the butter is broken into bits and resembles small peas.
In a measuring cup, whisk together the buttermilk and egg. Add brown butter to the buttermilk mixture and whisk once more.
Add the buttermilk/brown butter mixture all at once to the flour mixture. Mix until barely combined. Lightly dust your kitchen counter with flour and dump the dough onto it. If it’s a bit shaggy, that’s okay. Knead a few times to bring it all together (4–5 times). Press or gently roll the dough to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter. You should get about 7 biscuits. You can recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.
Stick them in the freezer for 2–3 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops with egg wash and bake 15–20 minutes, until tall and golden brown. (Serve biscuits warm, with anything.)