In a large bowl, whisk flour, baking powder, baking soda, and salt.
Add the butter and use your pastry cutter to cut it in until pea size crumbs form. If using shredded butter just mix it in with a wooden spoon or spatula until combined.
Stir in beaten eggs until just combined. Then add buttermilk and mix until the dough comes together into a mass. If it's dry and you need more buttermilk add it in 1 tablespoon at a time until you reach the desired consistency.
Cover your bowl and let your biscuit dough rest in the fridge for 30 minutes. This rest time is perfect for cleaning up and preheating your oven.
Preheat oven to 475℉ and line a baking sheet with parchment paper.
Dust your work surface with flour and roll your dough out to 3/4 inch thick.
Using a floured biscuit cutter, cut your biscuits. REMEMBER don't twist your cutter. Reform dough scraps to cut more biscuits.
Put cut biscuits on your parchment lined baking sheet and arrange them so they are touching. Brush the tops with egg wash.
Bake for 15 minutes or until tops are golden brown.
