Gather your ingredients. Combine all of the dry ingredients into a bowl.
Cut the 12 tbs portion of your butter into cubes and then stick it in the freezer with the bowl of dry ingredients for 30 minutes or longer. Set your over for 425.
In a separate bowl, whisk the egg with the milk until well blended.
Put the butter into the flour mixture and pastry cut it for a bit.
This is about how you want things to look. The small chunks of remaining butter will melt in the over and create air pockets.
Knead the dough. Be careful that you aren't warming it up so much that the butter melts.
Roll the dough carefully.
Fold the dough and gently roll some more. This folding process will create flaky layers!
Cut the dough into the size and shape of biscuit you want.
Place in the oven for 10 or 15 minutes. In the meantime, melt that last 4 tbs of butter.
Apply the melted butter to the top of the biscuits and place back in the oven.
Depending on the thickness of your biscuits, they may be done in as little as 5 more minutes or they may require a fair amount more time. Use your judgement for when to apply the butter and when to pull from the oven.
Serve & Enjoy!