Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined to form a soft dough.
Turn the dough out onto a floured surface and knead gently a few times. Roll out to about 1/2 inch thick.
Cut the dough into rounds using a biscuit cutter and place them on the prepared baking sheet.
In a large pot, bring the water to a boil and add the baking soda. Stir until dissolved.
Carefully dip each biscuit into the baking soda solution for about 30 seconds, then return them to the baking sheet.
Brush the tops of the biscuits with the beaten egg and sprinkle with coarse sea salt.
Bake for 12-15 minutes, or until golden brown and fluffy.
Allow to cool slightly before serving.
Variations & Tips
For a cheesy twist, add 1/2 cup of shredded cheddar cheese to the dough before baking. You can also experiment with adding herbs like rosemary or thyme for a fragrant touch. If you prefer a sweeter biscuit, reduce the salt in the dough and sprinkle with cinnamon sugar instead of sea salt before baking. For a more traditional pretzel flavor, try using whole wheat flour for a heartier texture.
