One, rest the dough for two hours before baking, which really lets the flavors of buttermilk and white wheat develop. Two, don't twist the cutter once you push it into the dough—just lift it straight back up. Sounds odd, yes, but twisting seals off the edges, and inhibits the biscuits from rising in the oven!
Yield: 12 to 15 biscuits
Active Time: 15 minutes
Total Time: 3 hours and 30 minutes
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Turn dough out onto a clean work surface sprinkled with a small amount of flour. Knead baking soda and salt into dough until well combined, about 1 to 2 minutes. Roll out dough to 1 to 1 1/2 inches thick and use a 3-inch biscuit cutter to cut out biscuits. Place them on prepared baking sheet. If a shiny top is desired, brush beaten egg over tops. Bake 12 to 15 minutes until golden brown. Serve warm.