• In a food processor, blend together the flour, salt and baking powder.
• Pulse in the cold butter pieces. (or use a pastry cutter if you want)
• 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.
• Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
• 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.
• Drop the sticky dough onto a well floured counter top or bread board.
• Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
• 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.
• Using a sharp 3 inch biscuit cutter cut the biscuits out and place them on a parchment paper lined baking sheet.
• Place the sheet of unbaked biscuits into the freezer for several hours or overnight to freeze them solid.
• When frozen, store in an airtight container in the freezer until needed.

To Bake The Biscuits

• Place as many biscuits as you would like on a parchment lined baking sheet.
• 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.)
• Place the baking sheet with the frozen biscuits in a cold oven, then turn to oven on 400℉.
• Bake for 20-25 minutes until evenly golden brown. Let them cool down for 10 minutes or so. before serving.