Create a well in the middle of the bowl. Add the buttermilk, egg, and 2 tbsp of the cold water into the well. **I mix mine by hand but you can use a wooden spoon**
Add the cubes of butter, and use your hands to knead the butter into the dough (no more than 7-8 times). Some of the butter will incorporate to help moisten the dough, but mostly you want the butter to REMAIN in small chunks throughout the dough. This will make the biscuits fluffy.
Turn dough out onto a LIGHTLY floured surface. Press into a 1 1/2 inch layer, making it as level as you can.
Use a round cutter to cut biscuits out. Place each one on the prepared cookie sheet, edges touching each other.
Bake for 12-15 minutes, until outer edges start turning golden brown.
Serve warm! Or store at room temperature in a sealed container for up to 2 days.
I TWEEKED this just a little to make it mine--where she suggests mixing in the butter--I just used my pastry blender to incorporate it more.