¾ cup plus 2 tablespoons cold whole buttermilk, divided
1 large egg, lightly beaten
1 teaspoon water
Instructions
Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together flour, sugar, and instant coffee. Using a pastry blender, cut in cold butter until mixture is crumbly. Add ¾ cup cold buttermilk, stirring with a fork just until combined. Add remaining 2 tablespoons cold buttermilk, if necessary.
Turn out dough onto a heavily floured surface, and knead several times until dough holds together. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Freeze for 15 minutes.
In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto dough.
Bake until golden brown, 12 to 14 minutes. Serve warm.
Notes
*We used White Lily Unbleached Self-Rising Flour and Nescafé Clasico Dark Roast Instant Coffee.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/red-eye-gravy-coffee-biscuits/