Whisk together flour, baking powder, baking soda, sugar, and salt.

Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea.

Stir in the egg

Add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon.

When the dough has come together cover it with a towel and place in the refrigerator for at least 20-30 minutes.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper

Place your dough on a lightly floured counter. If the dough is still sticky, sprinkle some four over the top and work in to the dough.

Using your hands, press the dough into a rectangle that is about ½ inch thick.

Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to ½ inch thick rectangle. Repeat at least once. The more times you do this step, the more layers you will have in your biscuits.

Flour a 2” biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps.

Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides are touch. Brush the tops lightly with buttermilk.

Bake for 15-20 minutes until the tops are golden. Serve warm and enjoy!