Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency
Cover the bowl and refrigerate for at least \cunum{30}{min} and up to overnight.
\end{step}
\begin{step}
\method
Position a rack in the middle of the oven and preheat the oven to \cunum{400}{F}. Line a baking sheet with parchment paper
Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly \cunum{14}{in} across and about \cunum{1/2}{in} thick
Use a floured \cunum{2 3/4}{in} round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits
Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching
Beat together in a small dish. Brush the mixture on the top of the biscuits.
Bake until golden brown, \cutext{15--20}{min}. Let cool slightly in the pan on a rack (\cunum{5}{min})
\end{step}
Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.
Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.
