3 cups all-purpose flour
3 tbsp. sugar
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces
3/4 cup buttermilk
1 egg

Preheat the oven to 375°F and line a large cookie sheet with parchment paper. Sift the first 5 ingredients into a large bowl. Cut in the butter using a pastry blender of your fingers, until the mixture resembles fine cornmeal. Beat the buttermilk and the egg in a small bowl to blend. Add the buttermilk mixture to the dry ingredients. Mix until combined, but do not over mix.

Roll the dough out on a lightly - floured surface to a thickness of about 1-inch. Cut out biscuits, using a floured 2-inch biscuit cutter. Reroll dough scraps and cut out additional biscuits until all dough is used. Place the biscuits about 1-inch apart on the parchment - covered cookie sheet. Bake until golden brown, about 30 minutes. Cool biscuits slightly before serving.

Makes about 20 biscuits.