Best Buttermilk Biscuits

I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savory version) and I emphasize that you need to brush your biscuits with a beaten egg to get that crispy crust. 

Ingredients:

3/4 cup/170 grams cold unsalted butter

3⅓ cups/425 grams all-purpose flour, plus more for rolling

1 tablespoon baking powder

2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 ml cold buttermilk

1 egg (for brushing on top before placing them into the oven)

Bake at 375 F for 35 min.

Grate your butter with a micro plane and place in freezer for at least ten minute.  Mix dry ingredients together. I add in my powdered buttermilk in dry ingredients at this point. Next dump half of your liquid in and stir a bit before adding the rest of the liquid. Barely stir together and then fold the dough on to itself 4-5 times to become more kneaded. Flatten dough into a rectangle and cut into 8 pieces. Brush with beaten egg before baking.