2 3/4 - 3 1/2 cups bread flour or all-purpose flour
1/2 teaspoon salt
1 tablespoon active dry yeast
Combine 1/4 cup of the flour, the sugar, the salt, and the yeast in a large mixing bowl. Cut the softened butter into tabs, dropping each into the mixing bowl. Blend for 30 seconds, until crumbly. Gradually add the warm water to the mixture and beat for 5 minutes. Mixture will be a bit clumpy. Add the egg. Beat for 10 minutes, very gradually adding flour until the dough starts to pull away from the sides of the bowl.
Next, grease a baking sheet and sprinkle it with cornmeal. Turn the dough out again onto a lightly floured surface and divide it in half. Roll out each half until it is 1/4 inch thick. Using a 2 1/2 inch biscuit cutter, cut the dough into rounds. use the dull edge of a knife to create a line across each round, a little off center.