2.25 cup flour
6 oz butter
1 egg
2 TBSP vinegar
water
Mix egg and vinegar in a measuring cup, add enough water to make 1/2 cup of liquid. Place the flour and cut up butter in a food processor and pulse several times while pouring the liquid in. Turn out onto a floured board - it will be very crumbly. Gather into two balls, pat into flat discs and place in the freezer for 10 minutes. Remove from the freezer, place between two sheets of wax paper, roll to desired size and shape. Freeze again to be able to remove the wax paper. Enough for 2 open face pies or one closed pie.
BISCUITS
2.5 cup flour (600 ml)
1/2 cup (112 g) soft butter
3 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1 cup (240 ml) buttermilk
1 egg for glaze
Preheat the oven to 450°F. Combine the dry ingredients in a bowl. Flake the butter in the flour using a fork. Add the buttermilk, stirring with a fork, until clumpy. Turn out onto a floured surface, knead quickly 3-4 times. Pat flat , about 1" thick. Cut with a biscuit cutter. Arrange on a cookie sheet lined with a parchment. Glaze with the egg, using a pastry brush. Bake at 450°F until pale golden. Serve immediately.
UPDATE: if you don't have buttermilk, but you do have sour cream, your day is saved! Mix 1/2 cup sour cream with 1/2 cup milk or half&half and you have an approximation of buttermilk. The longer you let it sit at room temp, the better (up to 2 hours)
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