Breakfast Biscuits

In a large bowl, whisk flour, baking powder, and baking soda.

Cut in the butter using a pastry cutter or your hands until it resembles small pea-sized pieces.

Stir in eggs, then add buttermilk gradually until a sticky dough forms.

Cover and refrigerate for at least 30 minutes (or overnight).

Preheat oven to 400°F and line a baking sheet with parchment paper.

Roll dough on a floured surface to ½-inch thick. Cut out biscuits with a round cutter.

Place biscuits close together on the baking sheet. Brush tops with beaten egg and buttermilk.

Bake for 15-20 minutes until golden brown.

Enjoy fresh with jam or gravy! Store leftovers in an airtight container for up to 2 days.