Servings: Makes: About 20 biscuits

4 cups self-rising flour, plus more for the work surface 4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder 2 tablespoons baking powder
1 teaspoon baking soda 1 teaspoon baking soda
3/4 pound (3 sticks) salted butter, cold, cut into 1/2-inch pieces or grated ¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing 2 large eggs, beaten, plus 1 large egg for brushing
1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing 1 ½ cups buttermilk, or as needed, plus 1 tablespoon for brushing

1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 ½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.
5. Use a floured 2 ¾-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to two weeks. There is no need to thaw them before baking.  Store leftovers in an airtight container at room temperature for up to two days. For longer storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to two weeks. There is no need to thaw them before baking.