Preheat your oven to 400°F and line baking sheets with parchment paper. While the oven heats, measure out all your dry ingredients into a small bowl: flour, sugar, baking powder, baking soda, and salt. Cut your cold butter into ½-inch cubes and place it back in the refrigerator until you're ready to use it—keeping it as cold as possible is crucial for creating flaky layers in these biscuits. Having everything measured and ready before you start mixing will keep your workflow smooth and prevent the butter from warming up.

Pour the dry ingredient mixture into a large mixing bowl. Working quickly to keep the butter cold, add the cubed butter and use a pastry cutter, two knives, or your fingertips to break it into the flour mixture until it resembles coarse cornmeal with some pea-sized pieces of butter still visible. I like to use my fingertips because I can feel the temperature and work faster—this step should take less than 2 minutes. Stop as soon as the texture is right; overworking at this stage will result in dense biscuits instead of fluffy, flaky ones.

In a separate small bowl, whisk together the Greek yogurt, egg, and water until well combined and smooth. This creates your wet binder that will bring the biscuit dough together while keeping it tender and moist.

Pour the wet ingredient mixture from Step 3 into the flour-butter mixture and gently stir with a wooden spoon or spatula until a shaggy dough just forms—stop as soon as you don't see dry flour. Turn the dough out onto a lightly floured work surface and knead it gently 8-10 times by folding it over itself, just until it comes together into a cohesive mass. Be gentle here; overworking will toughen the biscuits. The dough should still look slightly rustic with visible butter pieces throughout.

On your floured work surface, gently press or roll the dough out to approximately 1 inch thick. Cut into your desired shapes using a biscuit cutter, knife, or even a glass rim, and place each biscuit on the prepared baking sheets about 2 inches apart. In a small bowl, whisk together the beaten egg and 1 tsp water to create an egg wash. Brush the top of each biscuit generously with the egg wash for a beautiful golden-brown finish.

Place the biscuits in the preheated 400°F oven and bake for 12-15 minutes, until the tops are deep golden brown. The exact time depends on your oven and biscuit size, so start checking around the 12-minute mark. I always look for that beautiful caramel-colored top as my signal they're done—that's when you know the exterior is crispy and the interior is fluffy.

Let the biscuits cool for a few minutes on the baking sheet before serving warm with butter, honey, jam, or your favorite breakfast toppings.