Instructions

Preheat your oven to 425ºF.

Using your stand mixer on low with the standard whisk attachment, combine flour, sugar, baking powder and salt together.

Turn mixer onto medium speed, then cut butter into mixture until it begins to look like cornmeal.

Switch out the whisk attachment for your dough hook attachment. Turn the mixer onto medium speed again, slowly adding in the buttermilk in 3 additions. Mix just until the dough comes together.

Take the dough from the hook and roll it onto a lightly floured surface. Using a rolling pin, spead the dough out until it is 1 inch in thickness. Cut the dough using a metal cookie cutter.

Place the dough onto a greased baking sheet, then brush with your beaten egg (this is optional, but will give the biscuits a shiny golden-brown top, so I always do it).

Bake for 15 minutes, or until your biscuits are golden brown on the top and slightly firm to the touch. Eat immediately with jam, eggs, cheese, on their own, whatever.