3 cups unbleached white flour
½ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1½ sticks of cold butter, cut into tablespoon-sized pieces
1 large egg
1 cup whole-milk buttermilk
1. Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, or bowl of food processor. Stir or pulse till combined. Add the butter chunks to the flour mixture and with either your fingers or two knives work the butter into the flour until the butter pieces are the size of peas and are well coated and distributed evenly. In a food processor pulse about 5 to 8 times.
2. Mix together the egg and buttermilk in a small bowl till just blended. Add it to the flour-butter mixture until just blended. Do not overwork.
3. Use as directed in the recipes, or use this dough to make individual shortcake biscuits: Divide dough evenly into 12 balls, place on a lined sheet, press gently to form a flattened round. Brush with buttermilk and sprinkle lightly with granulated sugar if you like; bake in a 375-degree oven for 12 to 15 minutes until lightly browned.
4. Cut in half when cool. Serve with sliced fruit, whipped cream, fruit sauce, or jam.
From Anna Herman