makes 8 biscuits

From Barefoot Contessa Back to Basics. The goal with biscuits is for them to be light and flaky but still moist. You can assemble these and refrigerate them overnight. Then all I have to do in the morning is sprinkle them with extra Cheddar and some flaked sea salt and pop them in the oven.

All-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg beaten with 1 tablespoon water or milk

Preheat the oven to 425 degrees.

Place 2 cups flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough out to a rectangle 5 x 10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.