These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck -- crispy on the edges, soft and buttery on the inside -- are substantial enough to serve with fried eggs or hearty sausage gravy.
- 2 1/4 cups pastry flour
- 2 1/2 teaspoons sugar
- 2 tablespoons plus 1 teaspoon baking powder
- 4 1/2 teaspoons coarse salt
- 1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, chilled and cut into pieces
- 6 cups all-purpose flour, plus more for work surface
- 3 1/4 cups buttermilk
- 1 large egg, beaten
- 2 tablespoons heavy cream
Preheat oven to 425 degrees. Line two baking sheets with parchment paper and set aside.
Place pastry flour, sugar, baking powder, and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and add all-purpose flour.
Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1 1/2 inch thick and cut into 16 biscuits using a 3-by-2-inch round biscuit cutter, rerolling scraps as necessary; transfer to prepared baking sheet.
In a small bowl, whisk together egg and cream; brush biscuits and transfer to oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 22 minutes more. Let cool 5 minutes on baking sheet before serving.