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Makes 12 biscuits

Preheat oven to 425°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.

Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.

Sift the flours, sugar, baking powder, and salt into a large bowl. Add the butter and cut it into the dough until it looks like a coarse meal. You should still be able to see small pieces of butter.

Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point. Transfer the dough to a lightly floured work surface and press into a ball and knead once or twice. Press or roll out to a thickness of 1/2-inch. Cut out the biscuits using a 2 1/2-inch cutter. Gather scraps together, re-roll, and cut additional biscuits.

Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.

Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve very hot, directly from the oven.