Instructions:
- Preheat the oven to 400°F (200°C). Lightly grease a 9-inch square baking pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly combined.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.
- In a separate small bowl, lightly whisk the buttermilk and the beaten egg together.
- Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently mix until just combined. Do not overmix; a shaggy dough is desired.
- Lightly flour a clean surface. Turn the dough out and gently pat or roll it to about ¾-inch thickness. Use a biscuit cutter or a sharp knife to cut out 10–12 rolls.
- Place the cut rolls snugly side-by-side in the prepared baking pan. Let them rest on the counter for 5 minutes.
- Bake for 14–18 minutes, or until the tops are beautifully golden brown and a toothpick inserted near the centre comes out clean.
- While the rolls are hot from the oven, brush generously with the 4 tablespoons of melted butter. Sprinkle immediately with fresh parsley, if using. Serve warm.