Preheat oven to 375˚F.

Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with a paddle attachment. Add the shortening and mix on medium speed until a mealy consistency is reached.

Mixing on low, gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate. Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin, to about a ½” thick rectangle.

Cut out the rounds using a 2 ½” round biscuit cutter. Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10” cast-iron skillet. Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm.

Serve warm.

Note: Biscuits are a regular breakfast treat, usually dripping with butter and honey or preserves, or toasted and topped with cheese. Baking biscuits in a cast-iron skillet develops a crisp bottom that gives them a great bite. Use these scallion biscuits either for breakfast, topped with scrambled eggs and gravy, or as a savory dinner side with baked ham.